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Fig Ice Cream


"If you like figs, you will love this."
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8 h servings 348 cals
Original recipe yields 8 servings

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  1. Soak figs in a bowl of water until softened, 3 to 4 hours. Drain figs and chop.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Per Serving: 348 calories; 14.6 g fat; 53 g carbohydrates; 5.6 g protein; 117 mg cholesterol; 88 mg sodium. Full nutrition

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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 su...

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...