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last of the figs

Fresh Fig Ice Cream

 

2 pounds fresh figs, ends trimmed and each cut into 6 to 8 pieces
1/2 cup of water
Zest and juice of 1 lemon
3/4 cup sugar
1 1/2 cups heavy whipping cream
Purchased caramel sauce, if desired

Place the figs, water and lemon zest into a medium, nonreactive saucepan. Cover the pan and cook over medium heat, stirring occasionally, for about 8 to 10 minutes, or until the figs are tender.

 

Remove the lid, stir in the sugar and continue to cook until it turns into a jam-like consistency, about another 10 to 12 minutes.  

Remove from the heat and transfer fig mixture into a bowl. Place the bowl of figs in another larger bowl that is half filled with ice and water (an ice bath) and stir occasionally until mixture is cold.  Change out the water and ice if needed.  Once the figs are cold, stir in the cream and lemon juice. 

Place the mixture into an ice cream maker and follow the manufacturer’s instructions.

Transfer into an air-tight container and place in freezer until firm. Serve with a drizzle of caramel sauce, if desired.

Makes about 1 quart


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