Sautéed fresh figs, fig compote, fig leaf and Burgundy honey ice cream
- 6 medium fresh fig leaves
- 2 cups heavy cream
- 1 cup whole milk
- 6 tbsps sugar
- 5 best quality egg yolks
- 3 tbsps local honey
- pinch salt
1. Slightly heat the fig leaves on a skillet, turning a few times while warming until they are slightly dried out and fragrant - about 1 1/2 minutes. (Heat them in batches if your pan isn't wide enough.)
2. Put the leaves in a medium saucepan. Add 1 cup cream, and the milk, sugar, and salt. Heat the mixture until the cream is warm and sugar is dissolved. Remove from heat, cover, and let infuse for one hour at room temperature.
3. Remove the leaves with a slotted spoon and squeeze them over the infused milk and cream mixture, to extract as much flavor from them as possible. Whisk together the egg yolks. Set up an ice bath by filling a large bowl half full with ice, adding some water, then inserting a medium bowl over the ice. Pour the remaining 1 cup of cream into the medium bowl and set a mesh strainer over the top.
4. Warm the infused cream and milk mixture then pour it into the egg yolks in a steady stream while whisking constantly. Scrape the mixture back into the saucepan and cook over medium heat until the mixture just begins to thicken; an instant-read thermometer will read 160ºF (71ºC).
5. Immediately strain the custard into the cream in the ice bath and stir in the honey (it needs to be runny so warm if necessary). Add to an ice-cream maker or whisk well and freeze.
For the fig compote:
1 pound fresh figs, stems removed, halved lengthwise
1 orange, zested and juiced
3/4 cup sugar
1 large pinch salt
1/2 teaspoon vanilla
1. Add the figs, sugar, about 1 teaspoon of orange zest, and 2 tablespoons of orange juice to a small, heavy saucepan. Bring to a boil covered. Then uncover, stir and boil for 1-2 minutes, stirring occasionally.
2. Lower the heat to a simmer and cook for about 45 minutes, continuing to stir occasionally. Once the compote is well-mixed and the figs are falling apart, take it off the heat and add the salt and vanilla. Stir to combine.
3. Let the compote cool down a bit, then serve or refrigerate. If refrigerating, bring it back to room temperature when serving. The Sautéed Figs; Quarter 6 figs and gently fry in some butter and brown sugar.