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!
- 2 cups fresh figs steams removed, roughly chopped
- 2 cups heavy cream
- 1 1/2 cups whole milk
- 1 14 oz. can sweetened condensed milk
- 1 tsp vanilla
- 1/4 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!
Calories: 378kcal | Carbohydrates: 8g | Protein: 8g | Fat: 34g | Saturated Fat: 20g | Cholesterol: 251mg | Sodium: 205mg | Potassium: 229mg | Sugar: 6g | Vitamin A: 1485IU | Vitamin C: 0.8mg | Calcium: 147mg | Iron: 0.7mg