(Gelat de Crema Catalana i Xerès amb Mel i Figues)


The mellow, almond flavor of Amontillado Sherry works especially well in this rich, creamy dessert.


Active time: 15 min Start to finish: 5 1/2 hr

Makes 6 servings.

INGREDIENTS

  • for ice cream
  • 3 cups half-and-half
  • 4-inch strip fresh lemon zest
  • 4-inch strip fresh orange zest
  • 1/2 cinnamon stick
  • 8 large egg yolks
  • 1/2 cup sugar
  • 1/4 cup amontillado
    sherry
    for figs
  • 12 soft (moist) dried calimyrna figs (10 oz), tough stems removed and figs halved lengthwise
  • 1 cup amontillado sherry
  • 1 cup fresh orangejuice
  • 6 tablespoons honeygarnish: candied orange zest

    DIRECTIONS

    Make ice cream:
    Bring half-and-half with lemon and orange zests and cinnamon stick just to a boil over moderate heat. Cover and let stand off heat 25 minutes, then reheat to a simmer. Discard zests and cinnamon stick.


    Whisk together yolks, sugar, and Sherry in a large bowl until smooth. Gradually whisk in hot milk mixture.Transfer custard to cleaned saucepan and cook over moderately low heat, stirring constantly, until thickened enough to coat back of a wooden spoon and an instant-read thermometer registers 170°F.

    Pour custard through a fine sieve into a bowl and cover surface with wax paper to prevent a skin from forming. Chill until thoroughly cold, about 3 hours. Freeze in an ice-cream maker. Transfer to an airtight container and freeze until firm.


    Make figs:
    Bring figs, Sherry, juice, and honey, covered, to a boil in a small saucepan. Simmer, covered, just until figs are tender, about 40 minutes, then uncover and simmer until liquid is reduced to about 1 cup, about 8 minutes. Cool figs in syrup.


    Serve ice cream with honeyed figs and syrup.


    Cooks’ notes:
    • Ice cream can be made 3 days ahead.


    • You can also prepare figs 3 days ahead and chill, covered.