Our finale to our Quarantine Series ends exactly where we all ended up in this pandemic – working from home (or should I say W.F.H.). To fit the theme, we swapped the acronym out for something a bit more ice cream fitting (I, sadly, don’t know how to make an ice cream based off the sweatpants you’ve worn all week and your growing hatred for Zoom).
Walnuts. Figs. Honey. – Hell yeah.
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Fun fact – Whenever I think I may not like a flavor of ice cream or I just simply have too much dessert already in my apartment, I split the recipe in half while I’m filming! With 4 other ice creams dying in my freezer already, I halved this recipe but immediately regretted it.
Out of all the Quarantine Series recipes, this is, hands down, my favorite.
I’m pretty sure God himself created figs with his bare hands. I’m obsessed with them. Figs and walnuts are the combo of the century but these aren’t just any walnuts, these are honey-roasted walnuts. Yeah, it’s insane.
W.F.H. has a honey, brown sugar custard ice cream base with figs and honey-roasted walnuts. I would work from home forever if it meant a scoop of this every day.
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W.F.H. – Walnuts, Fig & Honey Ice Cream
Ingredients
Fig Compote
- 1 bag dried mission figs about 7-8oz
- 1 cup sugar
- 1 cup water
- 1 tbsp lemon juice fresh
- 1/2 tsp vanilla bean paste or vanilla extract
Honey Roasted Walnuts
- 3/4 cup walnuts chopped
- 1/2 tbsp butter salted, melted
- 1 1/2 tbsp honey
Honey Brown Sugar Ice Cream
- 1 1/2 cup heavy cream
- 1 1/2 cup whole milk
- 3 tbsp brown sugar dark
- 2 ea egg yolks
- 1/4 cup honey
- 1 tsp salt
Instructions
Fig Compote
- Add all ingredients into a saucepan and bring to boil. Boil for 8 minutes.
- Carefully add all ingredients into a blend and blend until the consistently is smooth.
- Cool completely.
Honey Roasted Walnuts
- Preheat oven to 350F.
- Toss chopped walnuts in honey and melted butter.
- Transfer to a sheet pan and roast for 5 minutes. – Keep your eyes on them! The sugar can burn quickly so make sure to toss them around a bit as they cook. Don't walk away!
Honey Brown Sugar Ice Cream
- Put the honey in a medium sized bowl and place a mesh strainer on top. Set aside.
- Heat the heavy cream, whole milk, brown sugar and salt in a medium saucepan until the sugar is melted and the liquid is scalding. Do not boil.
- Whisk the egg yolks together in a separate bowl.
- Temper your egg yolks into the warm milk mixture by slowly pouring a small amount of warm milk mixture into your egg yolks while vigorously whisking. Then pour the warmed egg yolk/milk mixture back into the pot on the stove.
- Cook on low heat, while continuously stirring, slowly, with a wooden spoon.
- Once thick enough to coat the back of your spoon, strain into your honey filled bowl we set aside earlier.
- Cool completely (4 hours or overnight).
- Churn to your ice cream machine's instructions.
- With a few minutes left in churning, add in the honey roasted walnuts.
- While transferring to a freezer safe container, layer the ice cream base with swirls of the fig compote.
