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LOCATION: Recipes >> Spanish >> Spanish Cream 03

Print this Recipe    Spanish Cream 03

SHERRY CREMA ICE CREAM
Makes 6 servings.

3 cups half-and-half
4-inch strip fresh lemon zest
4-inch strip fresh orange zest
1/2 cinnamon stick
8 large egg yolks
1/2 cup sugar
1/4 cup Amontillado Sherry

12 soft dried Calimyrna figs (10 oz), tough stems removed and halved lengthwise
1 cup Amontillado Sherry
1 cup fresh orange juice
6 tablespoons honey

candied orange zest

Bring half-and-half with lemon and orange zests and cinnamon stick
just to a boil over moderate heat. Cover and let stand off heat 25
minutes, then reheat to a simmer. Discard zests and cinnamon stick.

Whisk together yolks, sugar, and Sherry in a large bowl until
smooth. Gradually whisk in hot milk mixture. Transfer custard to
cleaned saucepan and cook over moderately low heat, stirring
constantly, until thickened enough to coat back of a wooden spoon
and an instant-read thermometer registers 170F.

Pour custard through a fine sieve into a bowl and cover surface
with wax paper to prevent a skin from forming. Chill until thoroughly
cold, about 3 hours. Freeze in an ice-cream maker. Transfer to an
airtight container and freeze until firm.

Bring figs, Sherry, juice, and honey, covered, to a boil in a small
saucepan. Simmer, covered, just until figs are tender, about 40
minutes, then uncover and simmer until liquid is reduced to about
1 cup, about 8 minutes. Cool figs in syrup.

Serve ice cream with honeyed figs and syrup.

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