Louisiana Fig Ice Cream
PREP TIME: 1 1/2 Hours
MAKES: 1 Quarts

During the late summer, when figs are plentiful, it is not uncommon to find fig preserves topping a bowl of vanilla ice cream. This combination inspired the following ice cream recipe.


  • 1 cup mashed fig preserves
  • 1 1/2 cups milk
  • 1 1/2 cups heavy whipping cream
  • 1 1/2 tsp vanilla
  • 2 eggs
  • 1/2 cup sugar

In a heavy-bottomed saucepan, combine milk, cream and vanilla. Using a thermometer, bring the mixture to 190 degrees F, whisking occasionally; do not boil. In a separate bowl, combine eggs and sugar, whisk to blend thoroughly. NOTE: If you like your ice cream less sweet, you may cut the sugar to 1/4 cup since the fig preserves are already sweetened. Once the milk is heated, slowly pour the hot milk into the egg mixture whisking constantly. Pour the mixture back into the saucepan and return to 190 degrees F. Do not boil, otherwise eggs will scramble. Remove from heat and pour the mixture through a fine sieve and refrigerate, preferably over night. Prior to pouring the mixture into an ice cream freezer, whisk in the chopped fig preserves. Pour the contents into a home-style freezer and follow manufacturer's directions. NOTE: If you wish to add more lightness to the texture of this ice cream, separate the egg yolks and whites. Whip the egg whites separately and fold into the mixture prior to freezing.



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