Total Time
Prep 30 mins
Cook 30 mins

Use dried figs that are moist, not hard or desiccated.

Ingredients Nutrition


  1. Cover the dried figs with boiling water and set aside until soft, about 2 hours.
  2. Drain the figs, cut into quarters, and place in a food processor; add in the eggs and process until smooth, about 1 minute.
  3. Combine the milk and sugar in a saucepan; place over low heat.
  4. Stir until the sugar dissolves and the milk comes to a boil.
  5. Immediately remove from the heat.
  6. With the food processor running, slowly pour the hot milk into the fig mixture through the feed tube.
  7. Process until completely smooth; pour the mixture into a large, clean bowl and allow to cool slightly.
  8. Stir in the cream, vanilla, and salt; cover and refrigerate until cold or overnight.
  9. Stir the chilled custard; freeze in 1 or 2 batches in your ice cream maker according to the manufacturer’s directions.
  10. 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.


Most Helpful

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!

Paws in Hand March 23, 2007

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