In the backyard of our house where I spent my teenage years, we had two enormous fig trees. The one closest to my bedroom window didn’t quite make it through our first year there as it was the ideal gateway for snakes, spiders and some of my midnight slip-outs. My mom, however, makes the best jam of the gorgeous figs of the remaining tree.
The homemade fig jam goes very well with freshly baked bread and lots of butter or with some crackers and blue cheese. As we couldn’t spend Christmas with my family – due to the 1400km between us – I decided to use fig jam for our dessert (or part thereof … there were actually three desserts, I still can’t get into my jeans). It was spectacular! This one’s for you mom!
250 ml full cream milk
500 ml cream
150 g sugar
3 egg yolks
Pinch of salt
2 tablespoons honey
4 tablespoons fig jam
- Warm milk, sugar, half the cream, salt and honey in a saucepan.
- Let it cool for 30 minutes to room temperature.
- In a separate bowl, whisk the egg yolks.
- Slowly pour the milk mixture into the eggs while whisking continuously.
- Pour back into the saucepan and heat. Stir with a spatula and scrape the bottom of the pan to form a custard. When the spatula is covered when removing it from the mix, the sauce is ready.
- Pour the mixture through a strainer and add the rest of the cream.
- Chill for 12 hours.
- Churn your ice cream according to your machine’s specifications. Add the fig jam mid-freezing.