If you missed our ice cream making workshop with Lick Ice Creams this summer fret not, we've got you covered. Although you won't get to take home the gorgeous Yuko Dimpled Cup, or the good company of all the wonderful folks who showed up, you can still attempt this at home.
Stovetop Ice Cream Base
2 1/2 cups heavy cream
1 1/2 cups whole milk
1 1/4 cups sugar
1/4 cup brown rice syrup
2 Tbs tapioca starch
1/2 tsp pure vanilla extract
3 ounces fresh neufchatel (optional)
3/4 cup fig jam (recipe below)
Pour 3/4 cup cream into a small bowl. Whisk in tapioca starch and set aside.
In a saucepan, whisk together the remaining cream, milk, sugar, and brown rice syrup. Place over medium-high heat and whisk continuously until the mixture comes to a soft boil. Reduce heat to medium-low and continue cooking the mixture for 5 more minutes, whisking each minute. While whisking, pour the cream and tapioca mixture into the saucepan. Whisk continuously as the mixture thickens.
Remove from heat then blend in vanilla and neufchatel (optional). Cover mixture and refrigerate until cold, preferably overnight. Once cold, pour the liquid ice cream into a prepared ice cream maker and churn until thickened to a soft-serve consistency, 15 to 20 minutes.
With a spatula, scoop one third of the ice cream into a freezer-safe container and fold 1/4 cup fig jam into the ice cream to swirl. Add another third of the ice cream on top and fold another 1/4 cup fig jam. Top with the last third of the ice cream, swirl 1/4 cup fig jam, and freeze for at least 2 hours or until hard before serving.
1 pound fresh figs, stemmed and quartered
1 cup sugar
1 Tbs. fresh lemon juice
Add figs and sugar to a saucepan. Cook over medium high heat, stirring frequently, until figs begin to break down and mixture
bubbles. Reduce heat to low and continue cooking until jam is thick. Remove from heat to cool. Once mixture is cool, add lemon juice and blend jam until smooth. Refrigerate the jam. It’s ready to swirl into ice cream once cold!