Summer's here and now's the time to cool off with the creamiest homemade ice cream! This Fig Ice Cream Recipe is rich, sweet and creamy and decadent. Churning the custard the old fashioned way makes it smooth and luscious!
Love ice cream? Be sure to try this recipe for Homemade Pistachio Ice Cream next!
Fig Ice Cream
Black Mission Figs
I had never had a fresh fig prior to moving to the valley. Have you ever tried one? Succulent and rich they burst in your mouth, sweet and delicious.
Now I feast on them whenever they are in season.... which is NOW!
Why you'll love this recipe
✔️ Making your own ice cream isn't as hard as people think. You know I'm all about the quick and easy recipe. BUT there's a time to slow down too - life is about balance right?
✔️ Simple ingredients and an excellent recipe!
✔️ This old fashioned ice cream recipe is rich, creamy and delicious!
For the exact measurements, please refer to the printable recipe card at the bottom of this post.
- fresh figs
- whole milk
- sweetened condensed milk
- vanilla salt
This is an overview of the instructions. For the complete directions just scroll down to the bottom!
- You'll start by making the custard. Separate the eggs (saving the whites for another use).
- Clean the fresh figs and roughly chop them, add them to the blender.
- Add the remaining ingredients.
- Puree until completely creamy.
- Next, pour the custard into a pan and set it on the stove over medium heat.
- Set your timer for 12 minutes and whisk! Whisk the entire time!
- Remove from heat and allow to cool, refrigerate.
- Add the custard (the egg mixture) to the ice cream maker.
- Process according to your machine's directions - mine took about 20 minutes.
Takes a little time, yes - but easy - right?!!
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Rock salt is added to the ice surrounding the processing container. Salt lowers the temperature of the ice to assist in processing the ice cream. Using table salt will cause the ice to melt too fast. It's not the best choice.
The larger grain size of rock salt makes the freezing process easier to control. If the temperature goes too low too fast the ice cream will become grainy, so be sure to use rock salt. Lastly, table salt is expensive, rock salt is much cheaper. Hands down your best choice!
Adding alcohol to ice cream, whether that's vodka, tequila, or whiskey helps prevent ice crystals from forming.
Add about 1 ½ tablespoons of vodka per quarter of ice cream. It doesn't change the taste, just help keep it a little more soft.
- Homemade Vanilla Ice Cream - rich and creamy, this is the perfect ice cream for root beef float!
- Fig Jam - this is the BEST homemade jam and also a delicious cookie filling!
- Creamsicle Ice Cream - remember the creamsicles you'd get as a kid? YUM!
- Frozen Strawberry Yogurt - all of the flavor, none of the guilt!
- Banana Split Milkshake - your favorite ice cream treat in a milkshake!
- Lemon Ice Cream - light and refreshing.
I'd love to hear what you think of this recipe! If you love this recipe as much as I do, be sure to give it a five star rating below!
Homemade Ice Cream: Black Mission Fig
- 2 cups fresh figs steams removed, roughly chopped
- 5 egg yolks
- 2 cups heavy cream
- 1 ½ cups whole milk
- 1 14 oz. can sweetened condensed milk
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 5 eggs separated
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- Separate the eggs (saving the whites for another use). Set the egg yolk mixture aside.
- Clean the fresh figs and roughly chop them, add them to a blender or food processor.
- Add the remaining ingredients to the blender, puree until completely creamy.
- Next pour the custard (the egg and fig mixture) into a medium saucepan and set it on the stove over medium heat.
- Set your timer for 12 minutes and whisk! Do not stop and walk away. You will need to whisk the entire time. The custard is full of sugar from the sweetened condensed milk and plenty of natural sugar from the figs. If you aren't whisking it will scald in a heartbeat!
- When the timer is up, immediately pour it into a large bowl.
- Add the bowl to a ice water bath until the mixture is luke warm. Cover with plastic wrap.
- Refrigerate for three hours or overnight
- Pour the ice cream base into the ice cream machine. Process according to manufacturer's instructions - mine took about 20 minutes.
- Add the batch of ice cream to a freezer container and freezer until you're ready to enjoy!
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I remember making homemade ice cream when we were kids. Mom would make the custard on the stove. Dad would pour it into the ice cream maker and Don and I were in charge of cranking the machine.
We'd sit outside on the grass and churn the ice cream for hours. We thought our arms would fall off (ice cream makers weren't electric back then). It was worth it to be the recipient of a bowl of homemade ice cream!
Today's recipe is an AMAZING Black Mission Fig Ice Cream.
Ok, confession time. I made the custard the night before and finished making the ice-cream yesterday morning. Dan got up right about the time this Black Mission Fig Ice Cream finished processing. It was the perfect soft serve consistency.
Breakfast was ice cream topped with granola. Dairy, fruit with some granola! Like I said... life is about balance, right? 😀