Cinnamon Sugar Pecan and Fig Ice Cream
Creamy fig ice cream is laced with crunchy slow roasted pecans and sweet figs coated in cinnamon sugar glaze.
Servings 6 people
Ingredients
For the candied pecans and figs:
- 1 large egg white
- 1 teaspoon water
- 1 teaspoon vanilla extract
- 1 cup pecan pieces
- 1 pint figs chopped
- ½ cup granulated sugar
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon salt
For the ice cream:
- 1-½ cups whole milk
- 1 cup granulated sugar
- 3 cups heavy cream
- 1-½ tablespoons pure vanilla extract
Instructions
For the candied figs and pecans:
- Preheat oven to 250 degrees.
- In a medium mixing bowl, whisk together egg white, water, and vanilla. Stir to coat.
- In a smaller separate bowl, combine sugar, cinnamon, and salt.
- Add the pecans and figs to the egg mixture, followed by half of the cinnamon and sugar mixture.
- Spread pecans and figs in an even layer of a greased cookie sheet. Place in the oven and roast for 30 minutes. Stir mixture and sprinkle with the remaining cinnamon and sugar mixture. Roast for an additional 30 minutes. Remove from oven and allow mixture to cool completely.
For the ice cream:
- In a large mixing bowl, combine whole milk and sugar. Beat at low speed until sugar is completely dissolved, about two minutes. Stir in the heavy cream and vanilla.
- Prepare ice cream according to your machine’s directions. Add cooled candied figs and pecans, along with any juice that may have accumulated during roasting, during the last five minutes of processing.
Makes 14 servings, one cup each
