The inspiration for this coffee ice cream
Happy Monday, y’all!
…do I say y’all? Well, guess I do now.
I’m so excited to share today’s post with, ehm, y’all, in partnership with my dear friends at Valley Fig Growers. I first became friends with these lovely people last year when I won an all-expenses trip for two to a filming of America’s Test Kitchen at their country home in Vermont. And yes, it was just as charming as it sounds.
Basically I had posted these Honey, Walnut, & Fig Cheesecake Bars, and randomly heard that Valley Fig Growers was putting on this photo contest. So I applied to the contest, and I freaking WON. And just so I fully totally have your attention, Valley Fig Growers is back at it again, offering the same amazing prize to one lucky fig fan! Scroll to the bottom of the post to enter 🙂
OK, back to the story. I, along with a guest of choice (clearly it was my bff Monique) were whisked away to the Vermont countryside for a weekend getaway. We were put up in the most quaint New England bed and breakfast, got to explore Vermont in the fall, and had the opportunity to sit in on the filming of an episode of Cook’s Country.
We drove through quintesential New England in the fall, ate some great food, and got to sit in on a historical food show. It. Was. Awesome.
Since last fall, I’ve become close friends with the people at Valley Fig Growers. They are the largest cooperative of fig growers in California, representing 40% of the California fig industry. You may have seen them under the Sun-maid or Blue Ribbon’s Orchard Fig brands at the grocery store.
They’re a wonderful group of people with a passion for figgies and all things food. So when they asked me to come up with a fig recipe to share with you all, I was stoked. Even more so when I found out they’re repeating last year’s contest.
How to enter the competition
So. About that. Let’s get down to brass tax. Here’s what the lucky winner will receive:
GRAND PRIZE INFO:
1. An all-expense paid 3-day / 2-night trip for you and a guest to attend the filming of an episode of Season 10 of Cook’s Country from America’s Test Kitchen
2. Goodie bags for you and your guest filled with America’s Test Kitchen and Valley Fig Growers merchandise including the Complete Cook’s Country Seasons 1-10 TV Show Cookbook and a care package full of California figs and fig spreads
3. A one-year online multi-site membership to CooksIllustrated.com, AmericasTestKitchen.com, and CooksCountry.com
4. A one-year subscription to Cook’s Country magazine
Enter the contest here (link will be live at 12pm EST), and may the odds be ever in your favor!
PS. This coffee ice cream. Holy dairy cow. The cinnamon gives the coffee this warm flavor reminiscent of fall. And the California dried mission figs just bring it to another level. They provide a burst of sweetness that pairs so well with the coffee.
I shot this coffee ice cream recipe at 10am and ate at least a serving before noon. Sign of a good recipe, am I right?
A creamy, slightly spiced coffee ice cream made with Vietnamese cinnamon and dried mission figs. Holy cow is this stuff good!
- 4 large egg yolks
- 3/4 cup granulated sugar
- 3 tablespoons instant espresso powder
- 2 teaspoons vietnamese cinnamon (can use regular cinnamon too)
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 teaspoon salt
- 1 tablespoon vanilla extract
- 1 cup California dried mission figs, sliced
- Whisk the yolks, ¼ cup of the sugar, espresso powder, and cinnamon until creamy. Set aside.
- Heat the cream, milk, ½ cup of sugar, and salt in a medium pot and cook on medium heat for 2-3 minutes, until the sugar is dissolved and the cream is nearly simmering.
- Lower the heat and scoop a ½ cup of the cream mixture into the yolks, whisking the entire time to combine. This will temper the yolks.
- Pour the heated yolk mixture back into the cream, still whisking the entire time to combine. Then, using a spatula, gently stir the mixture while it heats. It should thicken in 3-5 minutes. You will know it's ready when it coats the back of a spoon and holds its shape when you draw your finger through it.
- Quickly remove from heat and stir in vanilla extract.
- Pour mixture into a thick ziplock bag and chill in the fridge for at least 4 hours, and up to overnight.
- Once chilled, pour ice cream into your ice cream maker and churn according to manufacturer's instructions. At the end, fold in California dried mission figs. Transfer to freezer-proof container and allow to harden for at least 6 hours. Then serve!
More ice cream recipes from Broma Bakery:
This post is sponsored by Valley Fig Growers. All text and opinions are 100% my own.