Fig Ice Cream

I am lucky enough to have a fig tree in my garden. It provides wonderful shade in the summer and this year there has been a particularly bountiful crop of sweet, juicy figs. There is nothing better in the morning to wake up and pick a fig or two off the tree for breakfast. In the recent hot weather, I was sitting under the tree and naturally thinking of ice cream and thought of how delicious a fig ice cream might be. I was lucky enough to find a David Lebovitz recipe and by the end of the day I was eating a deliciously creamy fig ice cream. Joyful!

Ingredients

  • 1kg fresh figs (about 20)
  • 125 ml water
  • 1 lemon, preferably unsprayed
  • 150 g sugar
  • 250 ml double cream
  • 1/2 teaspoon freshly squeezed lemon juice, or more to taste

Directions

  1. Remove the hard stem ends from the figs, then cut each fig into 8 pieces. Put the figs in a medium, nonreactive saucepan with the water and zest the lemon directly into the saucepan. Cover and cook over medium heat, stirring occasionally until the figs are tender, 8 to 10 minutes.
  2. Remove the lid, add the sugar and continue to cook, stirring frequently, until the figs are a jamlike consistency. Remove from the heat and let cool to room temperature. Once cool, purée the fig paste in a blender or food processor with the cream and lemon juice. Taste, then add more lemon juice if desired.
  3. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.

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