This Fresh Fig Ice Cream Recipe is very simple, easy to make and very delicious. You can even use overly ripe figs because you only need the inside of the fig for this recipe. The fig seeds give a contrast to the creaminess of the ice cream bringing a little crunch. You guess it right the figs are the stars of this recipe. Let’s get straight to the recipe.
Fresh Fig Ice Cream Recipe
- 1/4 Cup Ultrafine Sugar
- 1 Tb Vanilla Paste*
- 1 Cup Heavy Cream
- 1 Cup Whole Milk
- 1 Cup Fig Pulp about 15 figs
Slice the figs in half and scoop out the insides with a spoon.
Mix all ingredients together and chill in the refrigerator for about 4 hours or overnight. (if necessary)
Place your desired ice cream container into the freezer. I use a loaf pan.
Turn on the ice cream maker and pour the mixture into the frozen freezer bowl and let mix until thickened, about 20 minutes.
Once the mixture is frozen and creamy, transfer to the cold ice cream container.
Cover and freeze for at least 2-3 hours before serving.
Remove from freezer about 15 minutes before serving.