Fig Ice Cream

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READY IN: 1hr
YIELD: 1 quart
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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