If you have a fig tree (or access to one), you know the season is short and sweet. It's literally about two weeks during early July where I live in Florida. During those couple of weeks, anyone who has access to fresh figs scrambles to savor them fully and not let any go to waste.
A few years ago, I wrote about having friends with a fig tree who were always generous with their harvest. In return, I hosted them for fig-themed dinner parties. At our last one, David, Mark and I had goat cheese stuffed figs wrapped in prosciutto as an appetizer, figs in a caramelized onion chutney that topped a burger with goat cheese and arugula on a pretzel bun and this stunning fig tart for dessert.
Unfortunately, my friends had to cut down their fig tree so my fig supply ran dry for a couple of years. But they recently moved to a new house, complete with a beautiful and plentiful fig tree in the backyard. You can imagine my excitement at getting my hands on fresh figs again!
But the best part was when they recently hosted me for a fig-themed dinner party at their new house! They recreated the menu we had years ago in perfect fashion, from fig cocktails to the same stellar tart. Mark was ecstatic his first try at it came out great, and I was so proud of him!
Fig cocktail
Grilled fig, goat cheese and prosciutto skewers
Burger with goat cheese and fig chutney
Mark and his beautiful fig tart
In addition to a full stomach, I was sent home with a ton of fresh figs that night. I started off using them by making my go-to refrigerator fig jam and shared with family and friends.
I also made a savory fig chutney and froze it in small batches in Ziploc bags. Now, whenever I grill a couple of pork chops, I can pull out a bag and have a beautiful sauce ready to go in just minutes.
I also learned that my dog Boz developed a liking for figs this year so he was my faithful kitchen helper as I processed all of my harvest.
But this year, I wanted to try something new with the figs. With the current heat, I immediately turned to frozen desserts and narrowed it down to a fig ice cream. I loved this salted caramel ice cream I made last summer and thought it was time to once again break out the now 36-year-old ice cream maker. Every time I plug it in, it amazing that it still works!
Honey Roasted Fig Ice Cream
Scroll down for a printable version of this recipe
1 Tablespoonof honey (I used a bourbon infused honey which was amazing)
For the ice cream:
2cups whole milk
2cups heavy cream
1 Tablespoon vanilla extract
6large egg yolks
3/4cupof sugar
1. Place the milk, cream and vanilla in a large saucepan and bring to the boil.
2. While the mixture is heating, combine the egg yolks and sugar in the bowl of an electric mixer fitter with a whisk attachment. Whisk until the mixture is lightly thickened and then gradually ladle the milk mixture into the egg yolks. Do this slowly so as not to curdle the eggs. This is called "tempering."
2. Pour the mixture back into the saucepan and return to a medium low heat and stir and check the consistency by turning the spoon over and running your finger through the mixture that has coated the spoon. If the line from your finger remains clear, then the custard is ready. This is called "nappe."
3. Pour the custard into a large bowl and cover with plastic wrap and refrigerate overnight.
4. Preheat the oven to 400 degrees and line a roasting pan with parchment paper. Combine the figs and honey in a bowl and then spread the mixture evenly over the roasting pan. Bake for 15 to 20 minutes or until caramelized and set aside to cool.
5. Once the figs have cooled, place into a food processor and process. Transfer to a container and refrigerate.
6. The next day, pour the ice cream base into your machine and churn according to your manufacturer's instructions.
7. When the ice cream is almost done add the pureed figs and allow to churn for another minute to mix through.
8. When finished pack into a large freezer-safe container and cover and freeze overnight before serving.
It's delicious on its own the next day!
Or, take your fig fanaticism even further and serve topped with this fig syrup.
Fig Syrup
This was a total experiment, so I don't have a strict recipe to follow so feel free to play around with this. I quartered about 2 cups of figs and spread them out on a sheet tray and roasted them in the oven for about 20 minutes at a low temp of 250 degrees. I was attempting to dry out the figs a bit, and I chose not to add sugar like we did when roasting the figs for the ice cream since these would eventually be mixed with simple syrup.
I added the roasted figs to a simple syrup made with equal parts sugar and water and let them simmer on low heat for about a half hour.
Once they cooled down, I transferred the fig mixture to a container and let sit in the fridge overnight.
The next day, I pureed the mixture in my Vitamix.
What resulted was a sweet (but not overly sweet) thick syrup that is perfect for drizzling over that fig ice cream.
If you would like to learn more about the world of frozen desserts, you can't miss our upcoming virtual Frozen Dessert class on Sunday, August 1 at 10am CST. You'll make:
Chocolate Semifreddo (Frozen Chocolate Mousse with Toasted Nuts)
Strawberry, Lime and Coconut Popsicles
Frozen desserts are this week's challenge for our private Facebook group members. Join, make a frozen dessert and share it with our group to inspire others. Or, share your pictures from that virtual class!
Prep time: 30 MinCook time: 20 Mininactive time: 48 HourTotal time: 48 H & 50 M
Ingredients
For the figs
2 cups fresh figs quartered
1 Tablespoon of honey
For the ice cream
2 cups whole milk
2 cups heavy cream
1 Tablespoon vanilla extract
6 large egg yolks
3/4 cup of sugar
Instructions
Place the milk, cream and vanilla in a large saucepan and bring to the boil.
While the mixture is heating, combine the egg yolks and sugar in the bowl of an electric mixer fitter with a whisk attachment. Whisk until the mixture is lightly thickened and then gradually ladle the milk mixture into the egg yolks. Do this slowly so as not to curdle the eggs.
Pour the mixture back into the saucepan and return to a medium low heat and stir and check the consistency by turning the spoon over and running your finger through the mixture that has coated the spoon. If the line from your finger remains clear, then the custard is ready.
Pour the custard into a large bowl and cover with plastic wrap film and refrigerate overnight.
Preheat the oven to 400 degrees and line a roasting pan with parchment paper. Combine the figs and honey in a bowl and then spread the mixture evenly over the roasting pan. Bake for 15 to 20 minutes or until caramelized and set aside to cool.
Once the figs have cooled, place into a food processor and process. Refrigerate.
Pour into the ice cream maker and chill according to your manufacturers instructions.
When the ice cream is almost done add the pureed figs and allow it to mix through.
When finished pack into a large freezer safe container and cover and freeze overnight before serving.