Grilled Figs, Walnuts with Honey-Mascarpone Ice Cream with Balsamic Ripple

Honey-Mascarpone Ice Cream with Balsamic Ripple, Grilled Figs and Walnuts

Grilled Figs, Walnuts with Honey-Mascarpone Ice Cream with Balsamic Ripple

This ice cream recipe is straight forward and certainly not fussy. Everything is added to a blender then frozen in an ice cream maker. To ensure proper freezing I suggest the ice cream be made the night before planning to eat it and frozen in a separate container overnight for the best effect; I personally do that with all homemade ice cream. The flavors for this dish are sophisticated without being pretentious. It's a flavorful comforting summer dessert.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 15

Total Time 8 25

Servings

Calories 265kcal

Author Toni Dash

Ingredients

½ cup aged Balsamic Vinegar
1 1/2 cup Half and Half
8 ounces Mascarpone Cheese
½ cup Honey
1 tablespoon Lemon Juice
1/8 teaspoon Kosher Salt
Figs (1 per planned serving), ripe but firm
Olive Oil for basting figs before grilling
Walnuts , chopped (1-2 tablespoons per serving)

Instructions

Place the balsamic vinegar in a small sauce pan over medium-low heat. Bring to a high simmer, stirring constantly, until reduced to 3 tablespoons (check frequently so the vinegar does reduce more than desired). Place balsamic reduction in a small container in the refrigerator to cool.
In a blender combine the half and half, mascarpone cheese, honey, lemon juice and salt. Blend to combine.
Pour mixture into a prepared ice cream maker and process to manufacturer’s directions.
Select a freezer-safe container to store the ice cream. Note: the balsamic reduction is strongly flavored and very little is needed. You will drizzle approximately two tablespoons throughout the ice cream (method following) which is ample and leaves around a tablespoon to drizzle on finished servings. Very slowly drizzle a very small stream of the balsamic reduction into the bottom of the container.
Spoon finished ice cream onto the balsamic reduction and drizzle more on top of the ice cream. Continue until all the ice cream is in the container and the balsamic reduction is interwoven through the ice cream. Cover and place ice cream in the freezer overnight. Refrigerate the remaining balsamic reduction in a sealed container.
To grill the figs (should be done just before serving) : heat gas grill to 350 degrees. Clean and oil the grill. Cut figs in half lengthwise and paste the inside with olive oil.
Place figs on heated grill face down just until grill marks form (approximately 2 minutes; less time for small sized figs). Turn over and grill on the outside for 1 minute. Figs should be seared but not overly soft.
Remove and allow to sit five minutes. While the figs rest, scoop out ice cream portions into serving dishes. Sprinkle with 1-2 tablespoons of chopped walnuts. Place two fig halves on each portion and drizzle with a very small amount of the balsamic reduction.

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