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Shikha la mode

Eating Life to its Fullest in San Francisco, CA.

Home » Recipes » No Churn Fig Leaf Ice Cream

September 15, 2021

No Churn Fig Leaf Ice Cream


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Created by Shikha on September 15, 2021

  • Prep Time: 15m
  • Cook Time: 45m
  • Total Time: 1h
  • Yield: 2 pints

Ingredients

  • 4 fig leaves (5 if they're small)
  • 500 milliliters (2 cups) heavy cream
  • 1 pinch salt
  • 120 grams (1/2 cup ricotta cheese
  • 1 can sweetened condensed milk

Instructions

  1. In a cast iron skillet over medium-low heat, add the fig leaves and turn a few times until they are slightly dried out and fragrant - about 1 1/2 minutes. Heat them in batches if your pan isn't wide enough.
  2. Place the leaves in a medium saucepan (you can fold them if needed to fit). Add the heavy cream. Heat the mixture over medium-low until the cream is warm but NOT simmering - if the cream gets too hot, it will denature the proteins and you won't be able to whip it later. Remove from heat, cover, and let infuse for one hour at room temperature.
  3. Scoop out the fig leaves and use your hands to squeeze out the extra cream from them. Discard the leaves. Pour the cream into a smaller container, cover, and refrigerate overnight.
  4. Combine and set aside.
  5. The next day, whisk together condensed milk, ricotta cheese, salt in a large bowl and set aside.
  6. Place the cold fig leaf cream in the bowl of a stand mixer. With the mixer on medium to medium-high, whip the cream until it reaches stiff peaks—err on the side of being more rather than less stiff.
  7. Use a spatula to gently fold the whipped cream into the condensed milk mixture until no streaks remain. Pour mixture into a loaf pan, cover with plastic wrap, and freeze until ready to eat.
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About

Shikha here - a pastry chef, runner, and writer based in San Francisco. I've worked in several Michelin-starred restaurants and blasted a lot of hip hop during prep service. Now I develop recipes, write, run races, and teach classes so you too can eat life to its fullest.

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