Fresh Fig Ice Cream


Fresh Fig Ice Cream Makes 1 quart. Recipe is by Cynthia Nobles.


2 lbs. fresh, ripe figs (about 20), stemmed and coarsely chopped

1/2 cup water

1/4 cup honey

1 tbl. fresh lemon juice

1 can (14 oz.) sweetened condensed milk

1 cup whole milk

1 tbl. cornstarch

1/4 tsp. salt

2 eggs

1 cup cold heavy cream

1 tbl. vanilla extract


1. In a medium saucepan, bring figs, water, honey, and lemon juice to a boil. Cook over medium-high heat, covered, 10 minutes. Remove cover and cook until mixture is very thick and liquid is mostly evaporated, about 5-10 more minutes, stirring occasionally. Remove from heat and cool.

2. In a medium saucepan, combine condensed milk, whole milk, cornstarch, and salt, and stir until cornstarch dissolves. Whisk over medium heat until boiling. Reduce to a simmer and cook 1 minute, whisking constantly. Remove from heat.

3. Beat eggs in a medium bowl. Slowly whisk in 1/2 cup hot milk mixture. Return milk mixture to low heat and slowly whisk in egg mixture. Cook over very low heat 2 minutes, whisking constantly. Remove from heat.

4. Stir heavy cream into custard mixture and strain into a medium bowl. Stir in vanilla and figs. Refrigerate until completely cool. Pour fig custard into ice cream canister and freeze according to manufacturer’s directions.