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Fresh Fig Ice Cream




Source of Recipe


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List of Ingredients









Select only the ripest fresh figs for this summer treat. Mashing the figs and steeping them in the milk adds to the intensity of the flavor.

2 cups fresh figs, stemmed, peeled and well mashed (about 1½ pounds)
¾ cup granulated sugar
1 cup whole milk
1 large egg
1 teaspoon Kosher salt
1 tablespoon granulated sugar
1 cup heavy cream
1 teaspoon vanilla
Ice Cream Machine

In a saucepan over medium heat, combine mashed figs, 3/4 cup sugar and milk—stirring constantly to prevent sticking. Once the sugar is dissolved and the milk just comes to a scald (small bubbles around the edge), remove the pan from the heat, cover and allow it to steep for 15 to 20 minutes—or more, as it cools.
Reheat the milk and fig mixture over medium heat, stirring well. While the milk is reheating—in a small bowl, combine the egg, salt and 1 tablespoon sugar and mix vigorously. When the milk has just started to boil, lower the heat and add a small amount of the hot milk to the egg mixture, stirring the egg mixture constantly (tempering). Immediately add the egg mixture back into the milk and fig mixture, stirring constantly. Continue to stir and cook the milk, fig and egg mixture until it thickens slightly—enough to gently coat the back of a spoon. Remove from the heat and pour into a pre-chilled bowl or bowl in an ice-water bath to stop the cooking. Continue to chill—refrigerated, until cold.
Whip the heavy cream just until thickened. Fold into the chilled mixture. Stir in vanilla just before placing the chilled mixture into the ice cream maker and processing according to manufacturer’s directions.


Recipe