Fig Ice Cream
Submitted by mezz524
Fig ice cream made from fresh figs cooked into a puree and folded into a rich egg custard base with heavy cream, vanilla, and a splash of Cognac. A unique, honey-sweet frozen dessert.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
Fresh figs cooked down into a thick puree, stirred into a proper egg custard, and churned into one of the most unusual and rewarding ice creams you’ll make. The natural honey-like sweetness of ripe figs shines through every scoop.
Start by quartering a pound of very ripe figs and simmering them slowly with water until completely tender. How long depends on the variety: thin-skinned figs break down in 15 minutes, while thicker-skinned ones may need the full 20. Stir often to prevent sticking.
The custard base is classic French: egg yolks tempered with hot cream and sugar, then cooked low and slow until the mixture coats the back of a spoon. This is the moment that matters. Too little cooking and the base is thin. Too much and the eggs scramble. Stir constantly and pull it the second you can draw a clear line through the custard on the spoon.
A few drops each of vanilla and Cognac at the end add warmth and complexity without overpowering the fig flavor. The brandy also improves the texture by lowering the freezing point slightly, keeping the ice cream scoopable straight from the freezer.
Chef Tips
- Use the ripest figs you can find. Underripe figs taste grassy and won’t have enough natural sugar.
- Strain the custard base through a medium-fine strainer. This catches any scrambled egg bits while letting fig texture through.
- Chill the base thoroughly before churning. Warm base won’t freeze properly in most home ice cream makers.
- A food processor gives a chunkier puree with more texture. A food mill gives a smoother result.
Variations
- Honey fig: Replace half the sugar with honey for a more floral sweetness that amplifies the fig flavor.
- Goat cheese fig: Blend 2 ounces of soft goat cheese into the warm custard for a tangy, savory note.
- Port wine figs: Simmer the figs in port wine instead of water for a deeper, more complex fruit base.
Ingredients
Directions
Wash the figs, cut off the stem ends, and cut in quarters into a non-corroding saucepan.
Add the water and cook slowly until very tender, about 20 minutes, stirring often.
The cooking time will depend on the variety of fig you are using and how thick the skin is.
Coarsely chop the figs in a food processor, or put them through a food mill, or crush well with a potato masher.
Warm 1 cup of the cream with the sugar in a non-corroding saucepan, stirring occasionally, until the sugar has dissolved.
Whisk the egg yolks just enough to mix them and whisk in some of the hot cream mixture to warm them.
Return to the pan and cook over low heat, stirring constantly, until the custard coats the spoon.
Strain through a medium-fine strainer into a container.
Add the remaining cream and 1½ cups of the fig puree.
Flavor to taste with a few drops each of vanilla and Cognac or brandy.
Chill thoroughly. Freeze according to the instructions with your ice-cream maker.
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