Fig Ice Cream

Got lots of figs? Make…

Fig Ice Cream

3 cups peeled, fresh figs
4 tablespoons freshly squeezed lemon juice
1 1/2 cup sugar, divided
1 1/4 cups whole milk
2 3/4 cups heavy cream
1 1/2 teaspoons pure vanilla extract

In a small bowl, combine the figs with the lemon juice and 3/4 cup of the sugar. Stir gently and allow the figs to macerate in the juices for 2 hours. Strain the fruit, reserving juices. Mash half the figs. In a medium mixing bowl, use a hand mixer on low speed to combine the milk and remaining granulated sugar until the sugar is dissolved (if the figs are very ripe, don’t add the extra sugar, the ice cream will be too sweet.), about 1 to 2 minutes. Stir in the heavy cream, reserved juice, mashed figs, and vanilla. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. Five minutes before mixing is completed, add the reserved mashed figs and let mix in completely. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

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