Fig Ice Cream

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             FOOD FUNNY
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Here's an odd one from Rosemary Zwick:

A man walks into a restaurant and explains to the manager that he's from
the mental hospital up the street. He says he would like to bring a
group of the better-adjusted patients in for a meal, as part of their
socialization process. The manager says that would be fine, he's always
glad to support the local community.

"Fine," says the visitor, "but one other thing. We don't allow the
patients to have money, so they all carry bottle caps. They will offer
these for payment, just take them and I'll settle with you afterwards."
The manager agrees, and they set a date.

On the appointed day, the patients come in, order, enjoy their meal, are
extremely polite to the staff, and when they leave, thank the manager
and give him large handfuls of bottle caps. The manager tells the man
from the hospital how well everything went, and presents him the bill.

The man from the hospital looks at the bill and says "That's a little
more than I expected, do you have change for a manhole cover?"

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             TODAY'S RECIPE
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This ice cream is delicate and subtle in flavor. If fresh figs are not
available then use dried figs that have been reconstituted in warm
water. It will make a stronger flavored ice cream, but equally delicious.

Fig Ice Cream (Gelato di Fichi)

1 lb (450 g) fresh, ripe figs, or dried figs to equal 1 lb. after soaking in warm water for 2 hours (about 12 to 18 figs, depending on size)
2/3 cup granulated sugar
2 cups milk

Wash the figs and remove the tough tips of the stems. Do not peel the
figs. Put all ingredients in a blender or food processor and process
until creamy and thoroughly combined. Transfer to the tub of an ice
cream maker and freeze according to the manufacturer's instructions.
Makes about 6 portions.
Received on Thu Sep 4 19:37:05 2008