Prep 30 mins
Cook 30 mins
Use dried figs that are moist, not hard or desiccated.
- 8 dried figs
- 2 large eggs
- 1 1⁄2 cups milk
- 1⁄2 cup sugar
- 1 cup heavy cream
- 1⁄2 teaspoon vanilla
- 1⁄4 teaspoon salt
- Cover the dried figs with boiling water and set aside until soft, about 2 hours.
- Drain the figs, cut into quarters, and place in a food processor; add in the eggs and process until smooth, about 1 minute.
- Combine the milk and sugar in a saucepan; place over low heat.
- Stir until the sugar dissolves and the milk comes to a boil.
- Immediately remove from the heat.
- With the food processor running, slowly pour the hot milk into the fig mixture through the feed tube.
- Process until completely smooth; pour the mixture into a large, clean bowl and allow to cool slightly.
- Stir in the cream, vanilla, and salt; cover and refrigerate until cold or overnight.
- Stir the chilled custard; freeze in 1 or 2 batches in your ice cream maker according to the manufacturer’s directions.
- When finished, the ice cream will be soft but ready to eat; for firmer ice cream, transfer to a freezer safe container and freeze several hours or overnight.
I just made this today--so easy to make. I've never made ice cream. I have a cuisinart ice cream/sorbet maker that I use to make sorbet all the time. I followed the directions exactly. I used figlets--smaller figs as that was all I could find this time of year--so I used a few more than 8 due to the size. The taste was amazing--I will be making this again!