Fig Ice Cream

  • Serves

    makes 1 quart


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.


  • 1 lb. ripe black mission figs, stemmed and quartered
  • 14 cup honey
  • 2 tbsp. light brown sugar
  • 1 12 tbsp. fresh lemon juice
  • 1 tsp. kosher salt
  • 1 stick cinnamon
  • 12 cup sugar
  • 2 egg yolks
  • 1 12 cups heavy cream
  • 12 cup milk
  • 1 tsp. vanilla extract


Step 1

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.

Step 2

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.

Step 3

After churning, alternate layers of ice cream and fig sauce in a storage container, and then freeze for at least 6 hours to set.

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