Fresh Fig Ice Cream
50 Min

Fresh Fig Ice Cream

This recipe can be made with any sweet ripe figs like the black mission or green figs.
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Cook Time

50 Minutes



Step 1
Combine heavy cream, milk, cinnamon, cloves, and cardamom seeds in a pot on low-medium heat, stirring constantly with a wooden spoon, scraping the sides. Wait until the mixture is hot, nearly to a boil. Turn off the heat.
Step 2
Combine the sugar, egg yolks, and salt in a medium bowl and whisk until they look frothy and pale yellow, then set aside.
Step 3
Take the heavy cream mixture and pour half of it into a bowl with the eggs, sugar, and salt. This technique is called tempering. Stir to combine and pour that mixture back into the pot with the heated cream. Put back on a low-medium heat, stirring constantly.
Step 4
The anglaise mixture should feel thick, but won’t have much resistance. Every now and then, pull the spoon out of the mixture and see how the cream holds onto it. The mixture is adequately cooked when it coats the spoon. Remove from the heat and strain. Add ground cardamom.
Step 5
Add the finely chopped figs to ice cream base and chill the mixture for 2 to 3 hours or overnight.
Step 6
Pour the ice cream base into the ice cream maker and churn for 20 to 30 minutes or until the machine stops.
470 grams (2 cups) heavy cream
237 grams (1 cup) whole milk
1 medium cinnamon stick
3 to 4 cloves
5 to 6 green cardamom seeds
200 grams (1 cup) white sugar
170 grams (3/4 cup) egg yolks
1 teaspoon sea salt
1 teaspoon ground cardamom
2 cups finely chopped fresh figs

Notes & Variations

  • We used a Rival 4 quart Mixer which uses rock salt and ice. This is one of the cheapest ice cream makers you can buy, roughly $20.
  • Add chopped pistachios to the mixture or as a topping.
  • Add 1/2 teaspoon kewra water to the ice cream base to add floral notes.
50 Min

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Nothing can beat fresh fruit in a dessert!

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