Prep Time: 2 Hours
Yields: 1 Quart


This recipe combines two of my summer favorites—figs and ice cream into a sweet, sultry day treat.

1 cup chopped figs with syrup or ½ cup Braswell’s® fig preserves
1 (8-ounce) jar Bittersweet Plantation Dairy Bulgarian-Style Sugar & Vanilla Yogurt
1½ cups sugar
3 eggs
1½ cups half-and-half
1½ cups heavy whipping cream
2 tbsps pure vanilla extract
1/8 tsp nutmeg
1/8 tsp cinnamon

In a large mixing bowl, whisk together sugar and eggs until fluffy and pale yellow. In a saucepot, combine half-and-half and cream. Simmer, but do not boil. Remove from heat. Slowly blend hot milk into egg mixture, 1 ladle at a time, stirring constantly to prevent eggs from scrambling. Continuing to blend, add vanilla, nutmeg and cinnamon. Strain mixture through a fine sieve and chill overnight or a minimum of 4 hours. When ready to use, thoroughly blend yogurt and figs into custard mixture and whisk until all lumps are removed. Pour mixture into a home-style ice cream maker and freeze according to manufacturer's directions. Temper ice cream in freezer 2 hours prior to serving.


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