Ripe black mission figs, sweet brown sugar, and just a hint of cinnamon combine beautifully in this swirled ice cream, as lovely to look at as it is to eat.
Yield: makes 1 quart
- 1 lb. ripe black mission figs, stemmed and quartered
- 1⁄4 cup honey
- 2 tbsp. light brown sugar
- 1 1⁄2 tbsp. fresh lemon juice
- 1 tsp. kosher salt
- 1 stick cinnamon
- 1⁄2 cup sugar
- 2 egg yolks
- 1 1⁄2 cups heavy cream
- 1⁄2 cup milk
- 1 tsp. vanilla extract
- 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, and vanilla, and beat until combined. Pour into an ice cream maker and freeze according to manufacturer’s instructions.
- After churning, alternate layers of ice cream and fig sauce in a storage container, and then freeze for at least 6 hours to set.