Orange Ice Cream with Grilled Figs
Ingredients
- For the ice cream
- 2 egg yolks
- 60 grams powdered sugar
- 1 organic Orange
- 175 milliliters Whipped cream
- 4 centiliters Orange liqueur
- For preparation
- 4 ripe Figs
- 4 centiliters Port wine
- 4 Soufflé dishes
Preparation steps
Whisk the egg yolks in a bowl over a hot water bath until thick and fluffy, then beat until cold over an ice water bath. Whip the cream. Grate the zest of the orange and squeeze the juice. Fold the juice, half the zest and the orange liqueur into the egg mixture, then gently fold in the whipped cream.
Wrap the soufflé dishes with parchment paper, forming a 3 cm (approximately 1 inch) high edge. Secure with tape. Pour the ice cream mixture to about 2 cm (approximately 1/2 inch) above the rim of the molds and freeze for at least 4 hours.
Preheat the oven's broiler.
Rinse and cut the figs in half. Set with the cut-side up on a baking sheet, drizzle with port wine and sprinkle with sugar. Broil for about 4 minutes.
Remove the paper from the ramekins and place the warm figs on top of the ice cream. Garnish with the remaining orange zest and serve immediately.
