Yield: 1 quart ice cream (Eight 1/2 cup servings)
Prep Time: 35 min + chill and processing times
Cook Time: 20 min
Fresh Fig Ice Cream
2 pounds fresh figs (about 20)
1/2 cup of water
3/4 cup white granulated sugar
3/4 cup heavy whipping cream
1/2 cup half and half cream
1 vanilla bean, scraped
1. Cut off stem ends of figs, and then cut each fig into 8 pieces. Put figs in a medium saucepan with the water. Cover and cook over medium heat, stirring occasionally, for 8 to 10 minutes until figs are tender. Remove the lid, add sugar and continue to cook until it reaches a jam like consistency, stirring often. This could take about 20 minutes.
2. Remove from heat and let cool to room temperature. Pour into a bowl and stir in cream, half & half and vanilla bean seeds. Cover and chill until very cold (overnight is preferable).
3. Process in your ice cream maker following the manufacturer's instructions. Scoop into a freezer safe container and freeze until firm.
Source: Adapted slightly from The Perfect Scoop
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