Fall Fromage & Fig Tart With Brandy Ice Cream

Ingredients

Yield:

1 Gallon Ice Cream & 12 3" Tarts

• Brandy Ice Cream

  • 2140g Whole Milk
  • 210g Powdered Milk
  • 1470g Heavy Cream
  • 500g Sugar
  • 150g Egg Yolks
  • 200g Corn Syrup
  • 400g Brandy
  • 7 sheets Gelatin

• Cinnammon Sour Cream Sauce

  • 500g Sour Cream
  • 100g Sugar
  • 40g Orange Juice
  • TT Cinnamon

• Tart Mix

  • 250g Mascarpone
  • 250g Sour Cream
  • 90g Sugar
  • 5g Lemon Compound
  • 1 Egg
  • 2 Egg Yolks

• Brandied Fig Jam

  • 200g Dried Chopped Figs
  • 200g Water
  • 75g Brandy
  • 150g Sugar

Preparation

Difficulty:

Medium

Total Time:

2 Hours

 

1. Brandy Ice Cream

   1. Warm liquids, powdered milk & half of sugar and bring to boil
   2. Mix remaining sugar and yolks together and temper into hot liquid
   3. Remove from heat and stir in bloomed gelatin, allowing gelatin to melt then strain and cool mixture
   4. Once cool, place in ice cream maker and freeze according to manufacturer's instructions

2. Cinnamon Sour Cream Sauce

   1. Whisk together all ingredients until smooth

3. Tart Mix

   1. Whisk together all ingredients until smooth

4. Brandied Fig Jam

   1. Cook over medium heat until figs are re-hydrated, then blend until texture is jammy