This Fresh Fig Ice Cream Recipe is simple, delicious and a great way to use up extra ripe figs!
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Homemade Ice Cream Recipe
This dessert brings together two of my greatest food loves: Figs & Ice Cream! One more recipe to add to my fig repertoire. Along with Honey Roasted Figs, Fig Upside Down Cakeand Fig-Walnut Energy Bites.
If you are lucky enough to have a fig tree {I’m Jealous}, this is a great way to use up an abundance of figs. When figs get a little too ripe they are very unappetizing on the outside, the skins get wrinkly and tough. This is the perfect way to use up those over ripe figs because you only need the inside of the figs.
This ice cream may not be winning any beauty contests but it tastes amazing! The crunch from the fig seeds is a fantastic contrast to the creamy texture of the ice cream. I kept the ingredients simple so that the figs are the shining star!
Take those shriveled figs, slice them in half and scoop out the deliciousness. The inside is the best part anyways. I love the jelly like texture with the crunchy little seeds that have a similar texture to poppy seeds.
Fresh Fig Ice Cream
Yield: 2
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
This Fresh Fig Ice Cream Recipe is simple, delicious and a great way to use up extra ripe figs!
Ingredients
1/4 Cup Ultrafine Sugar
1 Tb Vanilla Paste*
1 Cup Heavy Cream
1 Cup Whole Milk
1 Cup Fig Pulp, about 15 figs
Instructions
Slice the figs in half and scoop out the insides with a spoon.
Mix all ingredients together and chill in the refrigerator. (if necessary)
Place your desired ice cream container into the freezer. I use a loaf pan.
Churn the mixture in an ice cream maker according to the manufacturer's instructions.
Once the mixture is frozen and creamy, transfer to the cold ice cream container.
Cover and freeze for at least 2-3 hours before serving.
Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
I use aHamilton Beach 1.5 Qt Ice Cream Maker. . . And I Love It!!!
Hi Nicole ! I must say this is the easiest and best recipe for fresh fig ice crean recipe. Thank you for sharing this. Can I use cardomom powder in it for more flavour ? TIA
Reply
Nicole Harrissays
You are welcome! And yes, add as much flavor as you prefer. Cardamom sounds like a great addition!
Reply
drdeesays
hi nicole when u say ultrafine sugar do u mean icing sugar? or castor sugar ? or regular white granulated sugar which is powdered fine?great receipe!! cant wait to try it!
Reply
Nicole Harrissays
Ultra fine sugar is not powdered, it is just a bit more fine than regular white sugar. The ultra fine sugar dissolves a bit easier but regular sugar can be used if you prefer. Enjoy 🙂
Reply
Terrisays
What can you use as a substitute for vanilla paste
Reply
Nicole Harrissays
You can use vanilla extract.
Reply
Magentasays
Made this using fresh figs from my tree and a doubled recipe fit my 2-qt ice cream maker perfectly (resulting in 4 pint containers). It was delicious and not overly sweet. I made an oatmeal crumble that was layered between scoops in my serving dish. Got rave compliments! (Note I did use vanilla extract instead of paste)
Reply
Nicole Harrissays
Oh my goodness, that sounds amazing!
Reply
Karynsays
Ours ended up bitter. Any idea why? Perhaps the milk was on the older side?
Reply
Ashleysays
Is there a great ice cream drizzle to pair with the fig ice cream that I could make? I tried to make a honey scotch drizzle and it’s ok.
When it comes to great ice cream, cold temperatures and speed are your friends: the faster you bring your base from liquid to solid, the creamier it'll be. In a 2-quart unit, a typical batch of ice cream will take between 18 and 25 minutes to churn.
Cornstarch: Often used in non-custard ice creams, cornstarch mixed with milk helps thicken the base and create a smooth mouthfeel. Gelatin: Adding a small amount of gelatin to the ice cream mixture improves texture by reducing ice crystal formation and creating a smoother consistency.
Sugar, corn syrup or honey, as well as gelatin and commercial stabilizers, can all keep your ice cream at a softer consistency. Ice cream also stays softer when you store it in a shallow container, rather than a deep tub, and cover the surface of the ice cream with plastic wrap to keep ice crystals from forming.
If you are churning your ice cream and it is not thickening, make sure that the canister is cold. Try adding some more ice and rock salt to it. Next time, put the canister into the freezer the day before you start making ice cream. This will ensure that it is cold enough.
Most home ice cream recipes call for simple table sugar, which is chemically known as sucrose. But in pro kitchens you have more options. Liquid sugars like invert sugar, corn syrup, honey, and glucose syrup all add body, creaminess, and stability to ice cream, and a little goes a long way.
The cream cheese helps create an ice cream with a denser, smoother texture. As explained by TASTE, cream cheese acts as a stabilizer in ice cream, preventing water from seeping out of the milk and cream as well as preventing the formation of ice crystals that detract from ice cream's creaminess.
Egg yolks are the most common emulsifier, and they work, but they're not the best. A common - and better - emulsifier for ice cream is soy lecithin, which can be derived from soybeans, sunflowers and rapeseed. Soy lecithin has a neutral taste, and also allows you to make egg-less ice cream.
At its core ice cream is a successful emulsion of fat into water, sugar, and ice with air mixed into the batch. An emulsion is a mixture of two substances that typically separate (like oil and water). But, instead mix together to form the consistent creamy base used for ice cream.
There are two things that play part in making an ice cream perfectly scoop-able. It's the sugar content and the fat content. A higher fat content will cause an ice cream to be more scoop-able since fat freezes at a different temperature than water.
Homemade ice cream usually contains much less air than the stuff you buy in the store. Air keeps ice cream soft. So the less there is, the harder your ice cream. It can also be caused by low fat or sugar content.
Have you ever had homemade ice cream leave an oily film in your mouth? It is because the ice cream was over-churned. Adding candy pieces, nuts, or dried or fresh fruit to the ice cream will add a flavor and texture dimension.
The ice cream will be soft after churning. For firmer ice cream, transfer to an airtight container and freeze for 2 to 4 hours before serving. Store in an airtight container in the freezer for up to a month.
The eggs yolks serve as an emulsifier that binds the water (which comes from the milk) and milk fat into a creamy mixture, much like mayonnaise. This emulsion makes the ice cream thicker, creamier and slower to melt.
Sugar is a natural thickener that absorbs water and increases the viscosity of ice cream. After mixing sugar and fresh milk, and then adding other ingredients, solid ice cream can be quickly formed. This method is perfect for those who want to make a natural and healthy ice cream.
At its core ice cream is a successful emulsion of fat into water, sugar, and ice with air mixed into the batch. An emulsion is a mixture of two substances that typically separate (like oil and water). But, instead mix together to form the consistent creamy base used for ice cream. It's Science!
Here are some tips for making creamy, non-icy homemade ice cream: Use plenty of fat - A good ice cream base should contain ample fat, usually from dairy like cream, whole milk, or egg yolks. More fat means a smoother texture. Cook the base - Heating the ice cream base deactivates enzymes that can make ice cream icy.
So you can up the fat in your ice cream by substituting cream for milk or half-and-half in recipes. Even more effective, is that you can also add more egg yolks if making a custard-based ice cream, which will increase the creaminess due to their emulsifying properties.
Soft serve gets its characteristic lightness from its air content. Generally, soft serve has less fat and more air than hard serve ice cream. It is also served at warmer temperatures, giving the dessert its softness.
Introduction: My name is Lidia Grady, I am a thankful, fine, glamorous, lucky, lively, pleasant, shiny person who loves writing and wants to share my knowledge and understanding with you.
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