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Homemade fig ice cream in a bowl with fig slices

Name: Fig Ice Cream

Summary: A creamy, Mediterranean-inspired ice cream made with ripe figs, creating a naturally sweet and subtly crunchy dessert that’s perfect for summer or gourmet gatherings.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8
Course: Dessert
Cuisine: Mediterranean
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients:
  • 2 cups fresh figs ripe, stems removed, chopped
  • 1 cup sugar
  • 1 teaspoon fresh lemon juice
  • 2 cups heavy cream
  • 1 cup whole milk
  • 4 egg yolks
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Optional:
  • 2 tablespoons honey for a honey swirl
  • 1 tablespoon vodka for softer scooping
  • Spices cinnamon or cardamom

Equipment

  • quipment:
  • Medium saucepan
  • Whisk
  • Mixing bowls
  • Ice cream maker (or shallow dish for freezer method)
  • Freezer-safe container
  • Spatula

Method
 

  1. Instructions:
  2. In a saucepan, combine chopped figs, half of the sugar, and lemon juice. Simmer on medium heat for 8–10 minutes until soft and jam-like. Cool completely.
  3. Warm milk and cream in a separate saucepan until steaming.
  4. In a bowl, whisk egg yolks, remaining sugar, and salt until light in color.
  5. Slowly temper the yolks by whisking in some warm cream. Pour everything back into the saucepan. Cook on low heat, stirring, until it thickens to coat the back of a spoon.
  6. Stir in the cooled fig puree and vanilla extract. Chill the mixture thoroughly for at least 4 hours or overnight.
  7. Churn in an ice cream maker per manufacturer’s instructions, or freeze in a shallow dish, stirring every 30–45 minutes until smooth.
  8. Freeze for 3–4 hours for a firmer texture.
  9. Serve and enjoy with fresh figs, nuts, or a drizzle of honey.

Notes

Notes:
Use very ripe figs for maximum flavor.
For a smoother texture, strain the fig puree to remove seeds.
Vodka helps keep homemade ice cream scoopable, but it’s optional.
Chill the mixture fully before churning to improve creaminess.