Fig Ice Cream
(İncir Uyutması - Teleme - Incir Dondurmasi - Sakarya)
3 Turkish dried figs, washed with hot water, cut off the stems
1 1/3 cup whole milk
Cut the figs in small pieces as much as possible on the cutting board.
Boil the milk first for about 1 minute, then put aside until lukewarm. The best and traditional way to measure the temperature of milk is to dip your pinkie in it. It should be warm but shouldn't burn. Add the figs into the milk. Blend the lukewarm milk and figs for about 35-40 seconds in a blender (or mix thoroughly using an immersion blender).
Pour the mixture into two earth wear bowls. Cover the bowls first with the lid, then with the towel or shawl to keep them warm. Fermentation takes about 2 hours.
Serve Fig Ice Cream at room temperature or chilled. If you like you can sprinkle lightly toasted walnuts over the top:)
*The Fermentation takes place from the seed of the fig which gives taste and makes it firm. Hence, it is a healthy recipe as there is no sugar in it and strongly advised for those who wish to minimize the sugar level.
Labels: Dairy Desserts