If you like figs, you will love this.

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Recipe Summary

prep:
1 hr
cook:
15 mins
additional:
6 hrs 45 mins
total:
8 hrs
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Soak figs in a bowl of water until softened, 3 to 4 hours. Drain figs and chop.

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  • Combine chopped figs, 2 tablespoons sugar, and lemon juice in a saucepan over medium heat; cook and stir until until sugar is dissolved and figs begin to break down, 4 to 5 minutes. Remove saucepan from heat and cool to room temperature, 15 to 20 minutes. Cover saucepan with a lid and refrigerate.

  • Heat half-and-half in a heavy saucepan over medium-high heat until hot but not boiling, 5 to 6 minutes. Remove saucepan from heat.

  • Whisk 1/2 cup sugar, egg yolks, and salt together in a bowl until smooth. Temper egg mixture by drizzling 1 to 2 tablespoons half-and-half into egg mixture, while continuously whisking egg mixture until slightly warmed. Pour egg mixture into half-and-half and return saucepan to medium-low heat; cook, whisking constantly, until custard is smooth and thickened, about 5 minutes.

  • Place saucepan with custard in the refrigerator, stirring occasionally, until chilled, about 30 minutes. Stir sour cream and vanilla extract into chilled custard. Cover saucepan and chill custard completely, at least 3 hours.

  • Process custard in an ice cream maker according to manufacturer's instructions. Stir fig mixture into ice cream in the last 5 minutes of processing. Transfer fig ice cream to a container and freeze until solid.

Nutrition Facts

348 calories; protein 5.6g 11% DV; carbohydrates 53g 17% DV; fat 14.6g 22% DV; cholesterol 116.6mg 39% DV; sodium 88.3mg 4% DV. Full Nutrition

Reviews (3)

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Most helpful positive review

Rating: 5 stars
07/29/2014
I just made this with a few changes to the recipe and it is really very good and easy to make. I used the same amount of fresh figs and skipped soaking them, just cut them up, then added the sugar. In place of the sour cream I used plain Greek yogurt (just to use up what I had). I also added a few chopped up walnuts. Very good! Read More
(5)
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/29/2014
I just made this with a few changes to the recipe and it is really very good and easy to make. I used the same amount of fresh figs and skipped soaking them, just cut them up, then added the sugar. In place of the sour cream I used plain Greek yogurt (just to use up what I had). I also added a few chopped up walnuts. Very good! Read More
(5)
Rating: 5 stars
06/04/2016
This ice cream is a quite a treat! Not something you'd find outside of a gourmet ice cream parlor. I made some changes to this recipe. Instead of 2 cups dried figs I used 1 cup of dried figs and 1 cup of fig compote which I just happened to pick up on a whim. When cooking them I omitted the sugar and lemon juice and substituted honey and 1tbs orange flower water. I only used 1 egg yolk for the custard and like a previous reviewer suggested I substituted Greek yogurt for the sour cream. I also added 1/4 cup chopped pistachios. The only downside to this ice cream is the seeds if you're not used to eating figs. Read More
(1)
Rating: 5 stars
06/30/2018
We all love this ice cream! I followed the recipe mostly...I used the same amount of fresh figs and left it in the fridge overnight. Will make more for our 4th of July BBQ! Thank you! Read More
(1)
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