Eve's Joy

As promised, Eve's Joy ice cream recipe...

1 1/2 cups of goat milk
1 1/2 cups of heavy cream
1/3 cup and 3 tbsp of honey
4 egg yolks
2 Tbsp sugar
1 pint of Mission figs
8 sprigs of fresh rosemary
1/4 cup of cream sherry or port

Halve or quarter figs and soak in port or sherry for 2 hours. Drizzle figs with honey and 3 of the sprigs of rosemary tucked in between the figs. Roast at 400 degrees for 15 minutes or until honey caramelizes. Cool to room temperature, remove rosemary sprigs, and chop figs very coarsely and set aside.

Bring milk and heavy cream to simmer with 5 rosemary sprigs.  Let sit for at least 3 hours or overnight.  Strain.

Reheat to simmer add and 1/3 cup of honey until dissolved. (Add additional honey if needed to desired sweetness.  Note that frozen foods taste less sweet than at room temperature.)

Whisk egg yolks and sugar together until sugar dissolves.  Slowly drizzle and whisk milk and cream into egg yolk mixture by 1/3 cup at a time until half of milk mixture is incorporated.  Add egg mixture back into milk and cream mixture and cook on medium heat and stirring constantly until instant thermometer reads 170 degrees F or custard coats back of a wooden spoon.  Strain custard into a bowl and chill for at least 3 hours of overnight.

Add custard to ice cream maker and follow manufacture's instructions. During last 5 minutes add figs and syrup from the roasting process.  Transfer to airtight container and freeze at least 3 hours before serving.   Alternative is to save syrup from fig roasting and drizzle on ice cream to serve.