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

FAQs

How to make fresh fig ice cream? ›

Fig jam and its spicy taste can be paired with goat's fresh cheeses, such as Camembert and 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.

This is rich ice cream with the tangy, salty taste of goat cheese. Our technique was to drop chunks of goat cheese in the ice cream maker as it was spinning. The result of that is small chunks of goat cheese and blended goat cheese in the ice cream. So good!

Bottom Line. Like many other fruits and vegetables, figs can easily be frozen and used in a variety of dishes. This year when fig season comes around, make sure to buy a few extra pounds to freeze and eat in the future. You can swap fresh for frozen figs in many recipes such as this one for easy Fig Bread.

You can freeze figs whole or cut them in half or even quarters. Wash your figs before cutting or freezing whole, and make sure to dry them well. Lay figs out on a baking sheet in a single layer, and make sure the tray isn't too crowded.

It's important to keep fresh figs cold to slow deterioration. Use them immediately or store in a plastic bag in the coldest part of your refrigerator for up to two days. Fresh figs can be frozen whole, sliced, or peeled in a sealed container for ten to twelve months.

Preparation. Fresh figs are usually eaten raw. They taste best eaten straight off the tree, ideally still warm from the sun. 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.

Butters: Butters are made from pureed fruit. They are not as sweet as preserves, jams, or jellies but offer a full fruit flavor.

How many figs in a pound? ›

The percent butterfat is pretty even across breeds with the exception of Nigerian Dwarf and Nubian breeds. These two breeds are known for their high butterfat content which is sought after when making cheese, butter and ice cream.

When baby goats are born in the spring, there's big a surge of butterfat in the mama's milk. Goat milk is relatively low in fat compared to cow or sheep, so that bump adds a lot of flavor (think of the difference between skim and whole milk).

Chèvre (which means “goat” in French) is the cheese you're probably used to seeing at the grocery store: that snowy-white log with a soft, creamy texture that lends itself to crumbling or spreading.

Figs freeze well with or without sugar, peeled or unpeeled. 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.

Alkalinity breaks down the structure of plant cell walls. I assume the purpose of this baking soda bath is to soften the structure of the fig. That's why yours softened so much. If you want to maintain the structure of the fig, try using an acidic bath, as acidity helps to maintain plant cell structure.

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.

Whole figs dehydrate better when their skins have been checked. Dip them in boiling water for 30 seconds followed by a plunge into ice water. This will weaken and damage the skins, allowing moisture to pass more freely. Fig slices will dehydrate faster, but slicing decreases the shelf life of dried figs.