A bowl of fig ice cream and sliced figs.

Fig Ice Cream Recipe

This fig ice cream is deliciously sweet and smooth. Figs are low in water content, which makes them perfect for this dessert. They won’t make the texture icy like strawberries or pears sometimes will.

Use fully ripened figs that are in season. They’re flavour-packed and cheaper if you’re getting them from the supermarket.

What you’ll need:

  • Figs: If you don’t have a fig tree, try to buy trays of fruit from the grocer when they’re going soft.
  • Honey: Liquid honey is easy to pour.
  • Yolks: Save the whites to make a pavlova.
  • Sugar: Use white caster or granulated sugar.
  • Milk: Choose full cream instead of low fat.
  • Cream: Buy thickened cream that is often used for whipping.
  • Vanilla: Extract is best, but use essence if it’s all you have.
Two hands holding a bowl full of freshly picked figs.
Freshly picked figs from the tree.

How to make fig ice cream

  1. Quarter the figs and remove their stems. Place on an oven tray and drizzle with honey. Roast at 180°C for 30 minutes until softened.
  2. Scoop the flesh into a blender and process until it turns a smooth consistency. Place the fruit in a container once at room temperature and store in the fridge until needed.
  3. Whisk yolks and sugar in a medium bowl, then set aside.
  4. Heat milk, cream, and vanilla in a large saucepan on medium-high heat until simmering, then remove from heat.
  5. Scoop out one cup of milk and slowly pour it into the yolks, whisking constantly. Once the milk is incorporated, pour the yolk mixture back into the saucepan and cook on a medium heat until the custard thickens. Don’t allow the liquid to boil, or the yolks will cook.
  6. Pour the custard into an airtight container and chill for at least two hours, preferably overnight.
  7. Stir the figs into the milk mixture, then pour everything into an ice cream maker. Follow the manufacturer’s instructions to churn.
  8. Once the churning finishes, scoop your dessert into an airtight container and freeze for three hours or until hard.

If you enjoy this recipe, also try making olive oil ice cream.

Roasted figs
Figs drizzled in honey and roasted.

Tips for making better ice cream

  1. For a stronger-tasting ice cream, add a few fig leaves to the ice cream mixture and allow them to infuse in the fridge overnight. Strain them out the next day before churning.
  2. Chill any storage containers and utensils used in making the ice cream. It helps keep everything cold and results in smoother, less icy ice cream.
  3. If you use fresh figs, I recommend making this flavor when the fruit is in season. Otherwise, it’ll be an expensive dessert.
Fresh Figs in a bowl
Make fig ice cream when they’re in season.

How to make this recipe without an ice cream maker

Making fig ice cream without any fancy equipment is easy. Instead of adding the chilled custard base to an ice cream maker, pour it into a freezer-proof container. A wide, shallow option will produce the best results.

After 20 minutes, remove the dessert and beat until smooth. Repeat this step every 20 minutes until it’s too firm to mix. Continue freezing until hard.

A bowl of fig ice cream and sliced figs.

Fig Ice Cream Recipe

A deliciously sweet and smooth ice cream made with fresh figs.
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Course: Dessert
Prep Time: 5 minutes
Cook Time: 10 minutes
Freezing Time: 3 hours

Ingredients

  • 500 gm figs Ripe
  • 2 Tbsp liquid honey
  • 4 egg yolks
  • ½ cup sugar
  • cups cream
  • 1 tsp vanilla

Instructions

  • Quarter the figs and remove their stems. Place on an oven tray and drizzle with honey. Roast at 180°C for 30 minutes until softened.
  • Scoop the flesh into a blender and process until it turns a smooth consistency. Place the fruit in a container once at room temperature and store in the fridge until needed.
  • Whisk yolks and sugar in a medium bowl, then set aside.
  • Heat milk,cream, and vanilla in a large saucepan on medium-high heat until simmering, then remove from heat.
  • Scoop out one cup of milk and slowly pour it into the yolks, whisking constantly. Once the milk is incorporated, pour the yolk mixture back into the saucepan and cook on a medium heat until the custard thickens. Don't allow the liquid to boil, or the yolks will cook.
  • Pour the custard into an airtight container and chill for at least two hours, preferably overnight.
  • Stir the figs into the milk mixture, then pour everything into an ice cream maker. Follow the manufacturer's instructions to churn.
  • Once the churning finishes, scoop your dessert into an airtight container and freeze for three hours or until hard.

Notes

  1. If you prefer chunky textured ice cream, only give the fruit a few pulses, leaving bits of fruit intact.
  2. You’ll know the custard is cooked once it coats the back of a spoon. Make a line on the spoon with your finger and check that it remains.
  3. Blend a rosemary sprig with the figs to balance out the sweet fruit and add a lovely aroma.

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