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7a946a8f 20d8 4139 b915 17eb2e801dd7  2016 10 01 00 11 32
livtocook
livtocook

Custard base for cognac laced fig ice cream..ready to chill in refrigerator overnight. Will churn in ice cream maker tomorrow. Add the scopped out flesh of 3 pounds of dried Calimyrna Figs and 2 tablespoons of cognac to a basic egg rich ice cream base. Blend until smooth in a blender or food processor. Chill for at least 4 hours. Process according to your ice cream makers instructions. Think "rum raisin" ice cream...but on a whole other level.