Homemade Ice Cream: Black Mission Fig

Homemade Ice Cream: Black Mission Fig

This ice cream recipe using Black Mission Fig is rich, sweet and creamy and decadent. Churning the custard the ole fashioned way takes this ice cream smooth and luscious!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 12

Cool and refrigerate 3

Total Time 22

Servings

Calories 378kcal

Author Deb Clark

Ingredients

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

Instructions

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!

Notes

Please note, I've never tried this recipe with dried figs. However, if you rehydrated them first, I believe they would be very tasty in this recipe!

Nutrition