August 03, 2010

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Fresh figs, KitchenAid, Turkish Ceramics

My daughter is working her way across the USA for a visit to Kansas City.  For the past year she has been hurling hints about wanting a KitchenAid.  This morning we spoke and she told me her boyfriend James had gotten her one for her birthday next week, Aahhhh!
Ryan working her way across country

This week I have had all kinds of action on these fabulous Turkish bowls on my site and found out that one of my favorite blogs, Apartment Therapy's the Kitchn, mentioned them in the context of ice cream, figs and KitchenAids. Three of my favorite things.  I want to share this fantastic recipe and the new blog I discovered.
Turkish bowls from the loaded trunk

   Fresh Fig Ice Cream – The New Taste of Summer (from Tastespotting the blog)
This feature is sponsored by KitchenAid, who is letting us play every day in the TasteSpotting kitchen with a stand mixer and a full suite of stand mixer attachments.
Ice cream maker
Figs.
Fresh Black Mission Figs
Cut figs


Fig ice cream in makerFresh Fig Ice Cream ScoopFresh Fig Ice Cream Recipe
From David Lebovitz’s The Perfect Scoop

Ingredients

2 lbs fresh figs (about 20)
½ cup of water
1 lemon, preferably unsprayed
¾ cup of sugar
1 cup of heavy cream
½ teaspoon of freshly squeezed, lemon juice, or more to taste

Directions

Remove the hard stem ends from the figs, then cut each fig into 8 pieces. Put the figs in a medium, nonreactive sauce pan with the water, and zest the lemon directly into the saucepan. Cover and cook over medium heat, stirring occasionally, for about 8-10 minutes until the figs are tender.

Remove the lid, add the sugar and continue to cook until it reaches a jam-like consistency. Remove from the heat and let cool to room temperature. Blend together with cream and lemon juice, chill in the fridge and then put in your ice cream maker per the manufacturer’s instructions.
 
Here you have it Ryan.  The bowls we hunted for in Turkey,  the Kitchen Aid you have been dreaming of and a perfect 1st recipe to make in it.
 



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