Delicious, velvety, rich, and sophisticated – this is all about Cardamom Coffee Fig Ice Cream.
Farewell to Figs
As you remember, a few weeks ago I started dedicating the fig recipes to my poor food bloggers who have not been fortunate to have had fresh figs around them this fall. That’s a sad, sad story, and that would be so callous to remind them about this once again. As you know, I am not that kind of guy, so I will keep this short and classy this time.
Dear Chey and David! I am dedicating this last recipe, Cardamom Coffee Fig Ice Cream, to you. I wish you were able to try this luscious dessert this fall, but this world isn’t always fair. I hope you won’t have a “fig issue” next season.
I think I’ve developed the perfect menu. Look. We’ve got here:
An appetizer – Ricotta Fig Lavender Crostini (It perfectly worked as the late breakfast/brunch/dinner to me)
A salad – Fig Pear Barley Salad.
The main course – Fig Brie Blue Cheese Pasta Bake.
And what are we missing? Right, dessert! The main meal of the day:)
Cardamom Coffee Fig Ice Cream – Sophisticated Dessert
And here we go – I am presenting this truly sumptuous Cardamom Coffee Fig Ice Cream.
There’s a thing. I might overuse the word “sophisticated” because not every delicious lavender dessert is a sophisticated one, right? But this ice cream fully represents this world. The first impression you get about this it is an amazing combination of coffee and hazelnut flavors with a distinctive cardamom flavor in the background. Then you’ll feel a subtle maple flavor and a delicate saltiness of the cream cheese. Finally, the fresh figs and toasted walnuts will stand out and play their significant roles. Tell me now this Cardamom Coffee Fig Ice Cream isn’t sophisticated!
And another awesome thing about it that it doesn’t have any eggs which make the process fantastically simple – just mix everything.
I think This Cardamom Coffee Fig Ice Cream is the best way to celebrate the fig season this fall. And this is something I am proudly dedicating to all food bloggers who haven’t been as lucky as I am:)
What’s the most sophisticated ice cream flavor you ever had?
- 3 cups heavy cream
- 1 cup cream cheese (without flavors)
- 1 cup hot strong brewed coffee
- 1/3 cup maple syrup
- 2 tablespoons sweetened condensed milk
- 1 teaspoon ground cardamom
- 1 tablespoon hazelnut emulsion (adjust amount depending on type and recommendations on package)
- 3 very soft figs, finely chopped (basically, pureed)
- 4-5 firm figs, roughly chopped
- 1 cup walnuts, toasted and chopped
- Combine the hot coffee and maple syrup.
- Add the cream and cream cheese vigorously whisking with a whisk until the cheese has incorporated.
- Add the condensed milk, hazelnut emulsion, cardamom, and 3 pureed figs. Mix and transfer into a ice cream maker. Process as recommended (Normally the process takes 25-30 minutes).
- When the ice cream is almost ready (2-3 minutes until the cycle is over), stir in the remaining figs and walnuts.
- Transfer the ice cream in a plastic container and put in the fridge until it's firm, for a few hours.
1. If you don't have an ice cream maker, just place the mixture in a container and freeze, mixing it with a whisk/fork every 30 minutes and until it's firm and hard to handle. 2. Cardamom Coffee Fig Ice Cream is moderately sweet so feel free to add more sugar 3. If desired, chocolate would be a great addition too.