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Grilled Figs with Mascarpone Ice Cream


All I can say is, "Oh MY this was good!"


Cut off stems and slice figs in half vertically. Sprinkle each fig with a little sugar and some fresh thyme. Brush olive oil on skin of figs. Grill for 2-3 minutes on each side over medium heat. Drizzle with honey and balsamic. Serve with ice cream.

Mascarpone Ice Cream:

5 large egg yolks
1 c. sugar plus 3 T., divided
2 c. whole milk
1 c. cream
8 oz. mascarpone
1 t. vanilla
pinch of salt

Beat egg yolks with 1 c. sugar for 3 minutes. In a saucepan, heat milk, cream, and 3 T. sugar, stirring to dissolve sugar. Do not boil. Slowly whisk the hot milk into the egg yolk mixture, then pour it back into saucepan. Cook over medium heat, stirring until custard thickens (about 6 min.) and coats a wooden spoon. Pour custard into a mixing bowl and whisk in mascarpone, vanilla and salt. Place this in a larger bowl of ice water. Let cool in ice bath about 30 minutes. Cover bowl with plastic wrap, and chill overnight. Pour custard into an ice cream maker, and freeze according to instructions.

Comments (2)

Give me a break! This looks amazing!


ohhh I am on a diet!! This makes me suffer...I want to lick the screen!

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