Fig ice cream recipe – made with fresh figs!

 

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For the past few  summers,  when our fig tree is overwhelming us with sweet, juicy fruit, I start making fig ice cream for everyone, I mean for me and my husband and sometimes  our neighbors. This year I changed my recipe and to my great pleasure and pride, my husband proclaimed it was the BEST one I ever made. So here is my simple, no fuss fig ice cream recipe. I think I used more vanilla extract than in the recipe, but this is up to everyone’s taste.

Ingredients

2 pounds (1 kg) fresh figs (about 20)

1/2 cup (125 ml) water

3/4 cup (150 g) sugar (or less depends on your taste)

1, 1/2 cups (375 ml) heavy cream

2 egg yolks

1/2 teaspoon freshly squeezed lemon juice, or more to taste

1 tbs high quality vanilla extract ( I make my own, using a chopped vanilla stick infused in a 1/2 cup of vodka and kept in a hermetic glass jar )

Preparation

Remove the hard stem ends from the figs, cut the figs in half and scoop the inside with a spoon.

Put the figs pulp in a medium, nonreactive saucepan with the water, and the lemon zest. Cover and cook over medium heat, stirring occasionally, until the figs have a jam like consistency

Parallel, in another pot, warm up the heavy milk together with sugar, egg yolks and vanilla.

Mix continuous until the sugar is melted and the yolks incorporated well.

Remove the figs and the milk from the stove and let them cool to room temperature.

Once cooled, mix the two compositions and purée the fig paste and the cream with a blender until the composition is smooth. Taste, then add more lemon juice if you like.

Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions. If you don’t own an ice cream maker (like me) place the composition in a shallow rectangular ceramic or glass dish, cover it with a plastic wrap and place it in the freezer. Every a couple of hours take out the dish and mix the composition so it doesn’t freeze too hard. If you freeze the ice cream overnight,(again, like me) just let the dish stay at the room temperature for 5 – 10 minutes before serving it. Will scoop much easier. Bon apetit!

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fig ice cream

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Fig ice cream

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