This Fig Ice Cream Recipe is tasty, unique and simple. It is a delicious ice cream with adorable taste and color. This ice cream is a creamy one with a sweet and a bit salty taste. We adore this ice cream recipe!
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Fig Ice Cream Recipe
This spectacular fig ice cream is a decadent and luxurious treat that teeters on the edge of being too sweet, while still being perfect to eat at a rate of knots. We would recommend trying this ice cream with a spoonful of local honey on top – the two flavors really complement one another.
Fig Ice Cream Recipe
This Fig Ice Cream Recipe combines figs and ice cream which is very simple and delicious. The ingredients for this ice cream include back figs, sugar, heavy cream, milk, salt and vanilla extract. The method to make this ice cream is also simple all it takes is about 10 minutes to prepare this ice cream at home.
6-8
servings10
minutes45 minutes + cooling time
155
kcalIngredients
12 ounces black figs, trimmed and quartered.
- This is around ten to thirteen figs. Black figs are fairly small, so you’ll need that number, but you would, of course, need fewer figs if you were using larger ones.½ cup + ⅓ cup sugar, divided
2 cups heavy cream
1 cup whole milk
Pinch of salt
1 tsp vanilla extract
Method
First things first, add the figs and ⅓ cup sugar into a small, nonreactive saucepan. It’s important to use a saucepan made from aluminum or stainless steel, as a copper or cast-iron pan would react with the acid in the figs.
Cook the mixture over medium-low heat, stirring occasionally to break the figs down to a jam-like consistency. This should take around ten minutes, though it can take a little longer if your figs are particularly resilient.
Transfer the cooked figs to a large bowl, and then place them in the fridge to chill.
In another saucepan, combine the cream, milk, remaining sugar, and salt. Cook the entire mixture over medium heat, making sure to whisk constantly so that the sugar is dissolved. You don’t need to cook this mixture to create a custard-like substance since there are no eggs in the recipe.
Pour the mixture into a shallow pan or bowl, and then place it into the fridge to chill thoroughly. This should take one to two hours, though can take a little longer – it’s better to have it be too cold than too warm.
When both the fig and dairy mixtures are cold, combine the two of them, and then whisk the vanilla into the mixture. Don’t be afraid to be a little aggressive with the mixing – getting the two to be well and truly one mixture can be tricky, and it will result in a tastier end product.
Pour the mixture into an ice cream maker, and then process it according to the manufacturer’s instructions.
After the churning is completed, transfer the mixture to an airtight freezer container. We recommend using something rubber or silicone so that the ice cream doesn’t stick to a wooden utensil, and you don’t damage your machine with a metal utensil.
Cover the freezer containers tightly to prevent cross-contamination, and then freeze until the ice cream is firm. This should take at least four hours, though it can take a little longer depending upon your freezer.
