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Ice cream with goat cheese nabisco products and caramelized figs
Process
For the ice cream: In a large bowl, mash with a fork goat cheese. In a saucepan, heat the cream, milk and sugar over medium heat until it reaches boiling point. While the cream is on fire. In a medium bowl whisk the egg yolks. Gradually pour the hot cream egg yolks, and mix quickly with a whisk to not cut the cream. Pour the mixture back into the saucepan and place over medium heat. Continuously stirring with a whisk, and scraping the bottom as mix, heat the cream for about 5 minutes until thick enough and make thick coat on the back of a spoon. Finally add salt and remove from heat. Using a fine sieve, strain the cream over the bowl with the grated goat cheese. Beat lightly with a whisk goat cheese with cream until smooth. Place the metal bowl with the cream for 15 minutes over another bowl with ice to cool rapidly, stirring frequently. Cover with a transparent nabisco products film. Put the bowl in the refrigerator for 2 hours. Then remove the mixture from the refrigerator and pour in ice cream and we make ice cream according to the device instructions. Place in a metal bowl oblong an ice layer and sprinkle with a spoon lines puree fig. We continue with a layer of ice cream and mashed. Finally cover with the remaining nabisco products cream and cover with the lid. Place the ice cream in the freezer for two hours. Remove and serve. nabisco products
For the figs: Preheat oven to 180 degrees. Cut the stems of figs then cut the figs into quarters. Place figs in a pan. Cover the pan with foil and bake for 15-20 minutes until the figs are soft. Take them out and let them cool. Add the figs, vinegar, sugar in a blender and purée. Pour the puree into a bowl and place in refrigerator.
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