30% of4 all regular pricecl items!!
Clearance items up to 50% oil!

133 West Main Street
Northville
248.344.2840

FRESH FIG ICE CREAM

Surprisingly, a lot of people have never
seen a fresh fig. When they do, they invari-
ably ask, "What is that?" Indeed, a majority
of the fig harvest gets dried and made into
the familiar bar cookies. But fresh figs have
a sweet succulence that is unmatched by
their dried counterparts. A fig is ripe when
the sides crack and split and a dewy drop
of juice starts to ooze from the tiny hole in
the bottom. Once picked, figs don't ripen
any more, so buy only figs that are dead-
ripe. For best results, use Black Mission
figs, which will give the ice cream a lovely
deep-violet color.

2 pounds fresh figs

(about 20)

1/2 cup water

1 lemon, preferably

unsprayed

Remove the hard stem ends from the
figs, then cut each fig into 8 pieces. Put
the figs in a medium, nonreactive sauce-
pan with the water, and zest the lemon
directly into the saucepan. Cover and
cook over medium heat, stirring occa-
sionally, until the figs are tender, 8 to 10
minutes.
Remove the lid, add the sugar and
continue to cook, stirring frequently,
until the figs are a jamlike consistency.
Remove from the heat and let cool to
room temperature. Once cool, puree the
fig paste in a blender or food processor
with the cream and lemon juice. Taste,
then add more lemon juice if desired.
Chill the mixture thoroughly, then
freeze it in your ice cream maker accord-
ing to the manufacturer's instructions.
Makes about 3 cups. ❑

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/4 cup sugar

3

1 cup heavy cream

/2 teaspoon freshly squeezed

1

lemon juice, or more to taste

111 NV. Main St. Nrortllvill'e., MI

2 ,13.344.9000

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