Good news everyone, it’s still August. Even better news, black mission figs will be in season until late fall, yahoo! Let’s extend our summer and transform this fruit into some fig-ing delicious ice cream. FIG-ING AMAZING (I had to use that pun, obviously).
We love our fro-yo but… dammit, ice cream is just SO GOOD. This no egg-tempering recipe from Saveur is a quicker and easier alternative to the traditional French ice-cream. While still delicious, this time-saver recipe is less creamy, a tad icy, but probably better for your cholesterol levels.
I’d say this is less “Fig Ice Cream” but more like vanilla ice cream with fig compote swirls. Nothing wrong with that. Though next time, I’m going to try and mix the fig compote into my favorite David Lebovitz’s vanilla ice cream recipe instead for a creamier finish.
Oh! This is the ice cream maker I use,I’ve had it for years, more than paid for itself with all the goodies we’ve made, and super compact to store.
Ingredients (Yields 1 Quart):
|Ripe Black Mission Figs||1 lbs Stemmed and Quartered|
|Light Brown Sugar||2 tbsp|
|Fresh Lemon Juice||1 ½ tbsp.|
|Kosher Salt||1 tsp|
|Heavy Cream||1 ½ Cup|
|Vanilla Bean||1 Pod Cut Lengthwise and Scrape out seeds|
|Vanilla Extract||½ tsp|
- Bring figs, honey, brown sugar, juice, 1⁄2 tsp. salt, cinnamon, and 1⁄3 cup water to a boil in a 2-qt. saucepan over medium-high heat. Reduce heat to medium, and cook, stirring occasionally, until figs break down and mixture is thickened like jam, about 35 minutes. Remove from heat and let cool.
- Meanwhile, using a hand mixer, beat sugar and egg yolks in a bowl until pale yellow, about 5 minutes. Add remaining salt, cream, milk, vanilla extract and seeds from pod, and beat until combined.
- Pour into an ice cream maker and carefully pour in fig sauce while churning and freeze according to manufacturer’s instructions.
- Pour into storage container and then freeze for at least 6 hours to set.
Adapted from Saveur