Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Friday, May 20, 2011

Fig Ice Cream

(İncir Uyutması - Teleme - Incir Dondurmasi - Sakarya)

Fig Ice Cream
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:)

2 servings.

*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.



At 1:11 PM, Anonymous Mark said...

Would this recipe work with skimmed or semi-skimmed milk?

At 1:43 PM, Blogger Binnur said...

Hi Mark,
I've never tried it with low-fat milk. It may work but I wouldn't change its good taste:)

At 5:34 PM, Anonymous Anonymous said...

Why the dessert is called icecream,Should i keep it in a freezer?

At 6:45 PM, Blogger Binnur said...

You are not going to keep it in the freezer. "Serve Fig Ice Cream at room temperature or chilled." So you can keep it chilled in the refrigerator (not in the freezer).
Probably because it lookes like ice cream...

At 3:14 PM, Anonymous mart said...

I'm sorry but it says fermentation and formation do they point to the same? Nice recipe btw and my highest compliments for your always original recipes. I have I don't know how many cookbooks, most of them are in store because I'm bored with them. Your blog is one of my favorites, love all the vegetable dishes. I have planted lots of mint, dille, coriander, parsley etc for some eastern influence. Next year I want to get me some seed of all the nice peper sorts you have and if possible sumac.

At 12:14 PM, Blogger Binnur said...

Hi Mart,
Thank you:) It would be fermentation:) I am going to post more vegetables dishes this summer:)
You can find almost every Turkish ingredients at which is Turkish on line store.
If you are interested, here is the address for sumac;

At 12:19 PM, Anonymous Anonymous said...

when i was a child and visiting grannies in mediterranean part of turkey i remember seeing someone make this by squeezing a few drops of fig milk (not the juice of fig, this white milk drops are from the part of the fig that ataches to the branch,as far as i remmeber, when you freshly pick a fig,you get them, or mayeb from the branck itself i cant remeber) so, add a few drops of thay to fresh goat milk and, you get an instant pudding consistency thing.)

At 7:05 PM, Anonymous Anonymous said...

Thank you so much for this fascinating insight into figs and fermentation. It is brilliant and ancient wisdom that can get lost. And fermented foods are making a comeback for their healthfulness. The anonymous comment about the goat milk and stem milk is also so lovely, raw milk...all so healthy...thank you. Figs are my favorite fruit and now even moreso!


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