This fig ice cream recipe 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
Recipe Instructions
Step 1
Soak figs in a bowl of water until softened, 3 to 4 hours. Drain figs and chop.
Step 2
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. Cool to room temperature, 15 to 20 minutes. Cover the pot with a lid; refrigerate.
Step 3
Heat half-and-half in a heavy saucepan over medium-high heat until hot but not boiling, 5 to 6 minutes. Set aside.
Step 4
Whisk ½ cup sugar, egg yolks, and salt in a large bowl until smooth; whisk in 1 to 2 tablespoons hot half-and-half, while continuously whisking, until egg mixture is slightly warmed. Pour egg mixture into remaining half-and-half in the saucepan; return to medium-low heat. Cook, whisking constantly, until custard is smooth and thickened, about 5 minutes.
Step 5
Place saucepan with custard in the refrigerator, stirring occasionally, until chilled, about 30 minutes. Stir in sour cream and vanilla. Cover the saucepan; chill custard completely, at least 3 hours.
Step 6
Pour custard into an ice cream maker and freeze according to manufacturer's instructions. Stir fig mixture into ice cream during the last 5 minutes of processing. Transfer fig ice cream to an airtight container and freeze until firm.
