Roasted Fig Ice Cream recipe with goat cheese | White On Rice (2024)

FAQs

What cheese goes well with figs? ›

Served with cheese

Plump, fresh figs pair well with a wide variety of cheeses, from crumbly, sharp stilton to creamy brie.

Fig Jam and Cheese Plate

Serve it on the side of blue cheese, gorgonzola, goats cheese or atop brie and serve with crackers, fruit and charcuterie.

Freezing fresh figs prolongs their shelf life significantly. However, frozen figs will not have the same texture or be as full of flavor as fresh figs kept in the refrigerator and eaten within a couple of days. You may also not want to use them in the same way as fresh figs that haven't been frozen and thawed.

Freezing Figs

They should be fully ripe for best flavor. Wash ripe figs thoroughly, remove stems, peel if desired, leave whole or cut in half. Freeze with or without sugar syrup. Freeze figs firm-ripe and whole for making preserves later.

Apple, blackberry, blood orange, elderberry, honeydew, nectarine, orange, peach, pear, persimmon, raspberry, spinach, tamarind. Almonds, basil, cardamom, cinnamon, coriander, hazelnuts, mint, rosemary, thyme, vanilla, walnuts.

Fresh figs can last for two to three days when you store them at room temperature in a dry place. Figs will keep for up to a week if you refrigerate them under the right storage conditions with plenty of room to breathe in the crisper drawer. Frozen figs have a shelf life of up to a year.

The entire fig is edible, from the thin skin to the red or purplish flesh and the myriad tiny seeds, but they can be peeled if you wish. Always cut off the stem. Wash the figs and gently pat dry to serve whole.

Fig butter has a rich, sweet flavor. Since it's made with less sugar than fig jam, it has a creamier consistency and more of a rustic, hearty texture. You can make fig jam with absolutely no added sugar, but a little honey, some cardamom, and a pinch of salt round out the flavor profile.

What is the recipe for freezing figs? ›

Sugared freezer method

You can also peel them (if desired), quarter or slice them, and combine them with sugar (1 cup sugar to 5 cups fruit) before packing and freezing in tightly covered freezer containers.

While you can't use whole fruit pieces in your ice cream base, macerating fruits will give you the fruity taste you're looking for. Once you've learned to extract juices from your fruits, you can even start experimenting with adding other ingredients into your simple syrups, such as spices, vinegars, and extracts.

Sprinkle the baking soda over the figs; cover with the 12 cups of boiling water. Soak for 45 minutes to 1 hour. This helps remove any latex from the skin of any slightly under-ripe figs.

No, you don't! There is no need to blanch the figs, give them a lemon water bath, or dip them in sugar or syrup. If you don't want them to lose color, you can squeeze a little lemon over them, but this is unnecessary. You can simply freeze them as is using the simple recipe below.