Fresh fig and Mascarpone ice cream with walnuts in port syrup
Instructions:
, for serving .
- Stir together the figs, sugar, lemon zest, and lemon juice in a medium saucepan. Cook over medium heat, stirring constantly, only until the sugar dissolves. Remove from the heat and add the corn syrup and mascarpone, stirring gently until smooth. Transfer into a large glass or metal bowl, cover, and refrigerate until the mixture is very cold (under 40°F), at least 4 hours, then stir well.
- Churn the ice cream in a small electric ice cream freezer according to the manufacturer’s instructions. The ice cream will be soft, like a thick milk shake, but it’s good that way. To freeze hard enough to scoop, transfer into an airtight container, press plastic wrap directly onto the surface, and freeze until firm. Let sit at room temperature for 5 minutes before serving.