Fig Ice Cream

This fig ice cream is made with dried figs and enriched with half-and-half, egg yolks, vanilla, and sour cream for a rich and tangy frozen treat.

• Preparation Time: 60 mins
• Cooking Time: 15 mins
• Total Time: 1 hr 15 mins
• Calories: 348 Calories

Ingredients

• 1 teaspoon vanilla extract
• 2 tablespoons white sugar
• 3 egg yolks
• 1 teaspoon lemon juice
• 2 cups dried figs
• 1 cup reduced-fat sour cream
• 0.5 cup white sugar
• 0.125 teaspoon salt
• 2.5 cups half-and-half

Recipe Instructions

Step 1

Soak figs in a bowl of water until softened, 3 to 4 hours. Drain figs and chop.

Step 2

Process custard in an ice cream maker according to manufacturer's instructions. Stir fig mixture into ice cream in the last 5 minutes of processing. Transfer fig ice cream to a container and freeze until solid.

Step 3

Combine chopped figs, 2 tablespoons sugar, and lemon juice in a medium pot over medium heat; cook and stir until sugar is dissolved and figs begin to break down, 4 to 5 minutes. Remove the pot from heat and cool to room temperature, 15 to 20 minutes. Cover with a lid and refrigerate.

Step 4

Heat half-and-half in a heavy saucepan over medium-high heat until hot but not boiling, 5 to 6 minutes. Remove the saucepan from heat.

Step 5

Whisk together 1/2 cup sugar, egg yolks, and salt in a large bowl until smooth. Temper egg mixture by drizzling 1 to 2 tablespoons hot half-and-half into egg mixture, while continuously whisking egg mixture until slightly warmed. Pour egg mixture into remaining half-and-half in the saucepan and return the saucepan to medium-low heat; cook, whisking constantly, until custard is smooth and thickened, about 5 minutes.

Step 6

Place the saucepan with custard in the refrigerator, stirring occasionally, until chilled, about 30 minutes. Stir in sour cream and vanilla. Cover the saucepan and chill custard completely for at least 3 hours.