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Fig and Muscat wine ice cream with salted pistachio praline
MY LITTLE EXPAT KITCHEN9Ingredients
80Minutes
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Ingredients
US|METRIC
1 SERVINGS
- 550 grams figs (sweet, ripe, fresh, purple, about 7 large figs)
- 120 grams demerara sugar (raw cane sugar)
- 1 Tbsp. lemon juice (freshly squeezed)
- 120 mL wine (white, sweet, Muscat, preferably Greek Moschato from the island of Samos)
- 130 mL cream (full-fat, 35%)
- 100 grams unsalted pistachios (shelled)
- 130 grams granulated sugar (white)
- 50 mL water
- 1/4 tsp. sea salt flakes (I used Maldon)
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