Fig Leaf and Mascarpone Ice Cream

Elaboración

• Preparing the Fig Leaves

  Carefully wash the fig leaves under running water.

  Using a paring knife, remove the stems and veins. Soak the leaves in cold water for 15 minutes to help remove the latex.

  Drain thoroughly and remove excess water before brewing.

  How to Make Fig Leaf Milk

  Place the clean leaves and whole milk in a vacuum-sealed bag and seal it.

  Let it steep in cold water for 12 hours.

  Once the steeping time is up, strain the milk and set aside the amount needed to make the ice cream.

  Prepare the Ice Cream Base

  Mix the sucrose with the stabilizer and set aside.

  In a bowl, combine about half of the fig leaf milk with the remaining sugars, salt, and skim milk powder.

  Heat the mixture to 40 °C, stirring continuously with a whisk.

  Add the Stabilizer

  Slowly sprinkle in the mixture of sucrose and stabilizer.

  Stir well until completely dissolved.

  Pasteurization and Emulsification

  Continue heating until the temperature reaches 82 °C, then remove from the heat.

  Add the remaining fig leaf milk and the cold cream. Blend with a blender.

  Ripen and Freeze

  Let the mixture sit in the refrigerator for 4 to 6 hours.

  Next, freeze the mixture if using a Pacojet or Rowzer. Once frozen, allow at least 1.5 hours for it to reach the proper temperature before processing it.

  The same base can also be used in a traditional ice cream maker.