Vanilla—Bean-Roasted Figs with Wildflower Honey—Vanilla Ice Cream

Name: Vanilla—Bean-Roasted Figs with Wildflower Honey—Vanilla Ice Cream
Yield: Makes 6 Servings
Cuisine: French
Ingredients: 3 tablespoons (1½ ounces) unsalted butter; 1½ teaspoons sugar; 18 ripe figs (Black Mission, Brown Turkey, Adriatic); 4 vanilla beans, split and cut into 2-inch pieces; ½ cup wildflower honey; 10 large egg yolks; ½ vanilla bean, split; ¼ cup sugar; 2 cups cream; 2 cups milk

Preparation info

Makes
6
Servings

Difficulty
Easy

Appears in

The French Laundry Cookbook

By Thomas Keller

Published 1999

About

If you like figs, this is an almost unbeatable combination—hot fruit, roasted briefly with vanilla beans, and cold ice cream. Simple.

Ingredients

Honey-Vanilla Ice Cream

Makes 1 quart

2 cups milk
2 cups cream
¼ <

Europe
France
Dessert
Mediterranean
ice cream
Gluten-free
Vegetarian

Method

For the Wildflower Honey—Vanilla Ice Cream

In a saucepan, combine the milk, cream, and 2 tablespoons of the sugar. Scrape in the vanilla bean and add the pod. Bring to a simmer, stirring to dissolve the sugar. Remove the pan from the heat and let the flavors infuse for 30 minutes. Rewarm the mixture.

Meanwhile, in a mixer or other metal bowl, whisk