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Recipe Detail Page
Fig Ice Cream
Autumn 2009
There is a lot of pectin in figs so this ice cream is made without eggs. Black figs give a wonderful purple colour while green figs make a golden yellow ice cream.
Makes 3 cups (750 mL)
1 lb (500 g) ripe green or black figs (11 to 12)
½ cup (125 mL) water
½ cup (125 mL) sugar
2 star anise
2 tbsp (25 mL) freshly squeezed lemon juice
1 cup (250 mL) whipping cream
½ cup (125 mL) whole milk
Pinch of sea salt
1. Trim the fig stalks and chop coarsely.
2. Place the water and half of the sugar in a saucepan. Add the star anise and bring to a boil over medium-low heat, stirring to dissolve the sugar. Add the figs and cook over medium heat uncovered, stirring often until the figs are soft and the mixture thickened, 15 to 20 minutes.Remove from the heat, add the lemon juice and set aside to cool slightly. Remove the star anise and purée in a food processor. You should have about 1½ cups (375 mL).
3. Meanwhile, bring the cream, milk, remaining sugar and salt to a boil in a saucepan, stirring to dissolve the sugar, then set aside to cool.
4. Mix together the cream mixture and fig purée and refrigerate for 3 to 4 hours, until chilled. Churn the mixture in an ice cream machine according to manufacturer’s instructions.
Makes 3 cups (750 mL)
