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!
Fig Ice Cream
This post has been sponsored by Hamilton Beach, however, all opinions, as always are my own. #ad #hamiltonbeach
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.
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!
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? This is TOTALLY worth it, let me walk you thru it.
Fig Ice Cream Recipe
Grocery list for Homemade Ice Cream
- fresh figs
- whole milk
- sweetened condensed milk
- vanilla salt
What kind of salt is needed to make homemade ice cream?
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.
Can you use regular salt? Sure, but it will cause the ice to melt a ton faster and unless you have an unlimited amount of ice, it’s not the best choice.
Why do you use rock salt to make homemade ice cream?
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!
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? 😀
How to make Fig Ice Cream
How do you make homemade ice cream from scratch?
- 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 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?!!
Homemade Ice Cream
I’ve used fancy ice cream makers and now I’m here to tell you this is the machine I prefer. I’m not telling you this because I’m getting paid to either. There’s something about the ice/salt combination that produces creamier ice cream.
I know… I’ve done the research! 😉
Hamilton Beach 4-Quart Automatic Ice Cream Maker
- Makes ice cream, frozen yogurt, custard, sorbet, gelato and sherbet
- Fully automatic – no stirring needed. Just add ingredients, ice & rock salt – it does all the work, then stops when ready
- Over 20 recipes included – try the recipes inside or create your own unique taste by mixing in candy, cookies, or fresh fruit
- Easy-lock lid – easily fits on top and locks in place with a quick turn
- 4 quart capacity – the perfect size for families and special occasions
More fun sweet treats to try!
- Homemade Pistachio Ice Cream Recipe
- Lemon Ice Cream
- Homemade Vanilla Ice Cream
- Homemade Frozen Yogurt
- Creamcicle Ice Cream
- Frozen Strawberry Yogurt
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
- 2 cups heavy cream
- 1 ½ cups whole milk
- 1 14 oz. can sweetened condensed milk
- 1 tsp vanilla
- ¼ tsp salt
- 5 eggs separated
- Separate the eggs (saving the whites for another use). Set 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 into a pan 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
- Process according to your machine's directions - mine took about 20 minutes.
- Add to a freezer container and freezer until you're ready to enjoy!