The days are getting hotter and exams are over. It’s time for fun . . . .
This ice-cream is an explosion of flavours. Coffee, figs and chocolate . . . exactly in that order. Fresh figs are still available and so decided to make this creamy luscious and easy recipe adapted from here.
No ice-cream machine.
I have used coffee decoction here and strongly recommend it. I had always been an instant coffee girl and found filter coffee bitter (That’s probably one thing which all coffee lovers admire and want in their cuppa . . . . but this is just weird me). But, few years back when we visited Coorg, we came back with a lot of coffee, mainly for friends and had few packets left with us. The coffee was lying in the freezer for a year and then finally I decided to either use it or give it away. The coffee conquered my senses in the very first meeting. The taste was rounded, smooth and the aroma was heavenly . . . I was addicted. But all good things come to an end and till someone gets me my fix from Coorg, I am using coffee from a local brand which is good, but I don’t admire as much as the earlier one.
Coming back to this ice-cream. Do try this and I am sure you will enjoy it as much as we did.
1/2 can (200 gms) sweetened condensed milk
1/2 tablespoon pure vanilla extract
1/4 cup fig compote (recipe below)
1/4 cup coffee decoction (at room temperature)
1 cup cold heavy cream (I used 25% Amul)
1/4 cup chocolate chips (can use less, if desired)
For Fig compote
125 gms fresh figs
1-1/2 tbsp unsalted butter
1-1/2 tbsp brown sugar
pinch of salt (I used Fleur de sel)
Make the fig compote first. Chop the figs and add it to thick bottom pan along with sugar. Cook till the figs are mushy and smash them a bit. Remove from heat and add butter. Let it cool completely before you add it to the ice-cream recipe.
In a medium bowl, stir together the sweetened condensed milk, vanilla, fig compote, coffee.
Whip the cream till soft peaks are formed and then fold it with the coffee-fig mixture. Mix well and uniformly. Pour into a loaf pan and sprinkle chocolate chips and lightly mix.
Freeze for at least 8 hours or overnight. Keep the pan at room temperature for 2 mins before scooping out to serve. Enjoy the creamy ice-cream with your loved ones.