FLAVOR OF THE MONTH- MAY 2017
A great way to start off your summer ice cream season is our very popular Ricotta with Fig Ice cream. Figs are sweet and tangy and adding the creamy tang of ricotta cheese, the end product is a delicious fresh and elegant ice cream. For the last few years this ice cream has been chosen as the best flavor at our Ice Cream University workshops.
20 Quart Batch
2 1/2 gallons ice cream mix- Beginning of the batch
2 ounces two-fold vanilla extract- Beginning of the batch
2 pounds ricotta cheese Beginning of the batch
2 pounds cream cheese Beginning of the batch
½ oz cinnamon- Beginning of the batch
1 ounce lemon juice- Beginning of the batch
16 oz graham crackers- Mix into container
16 oz fig variegate- Mix into container- see below
Pour all ingredients into the batch freezer, except the fig variegate and graham crackers. Turn on dasher, refrigeration and begin batch. Set timer to 8 minutes. When batch is complete, turn off refrigeration and add fig variegate and graham crackers as you extrude the finished product.
Batch Time: 9-11 minutes
12-15 fresh ripe figs, peeled
4 oz. sugar
8 oz water
14 grams butter
14 grams, corn starch
42 grams lemon juice
Combine figs, sugar, water, and butter in a sauce pan, bring to a boil, and simmer for 10 minutes, or until figs are tender. Remove from heat, and add cornstarch and lemon juice. Cook again slowly until mixture thickens. Remove from heat.