Yield: Yields 6 cups.
Leaving on the fig skins makes for an even more intense flavor. You’ll need an ice-cream machine.
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The recipe calls for the use of raw egg whites, which introduces a very real risk of salmonella poisoning.You can purchase pasteurized eggs to use instead of raw eggs to eliminate the risk, but unfortunately pasteurized eggs will not whip.I used pasteurized eggs, and whisked the whites until they were foamy, and used them that way.The ice cream is delicious; the figs and the anise seeds give it unusual depth of flavor.Just be sure that you don't put raw egg whites into your ice cream!
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
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