Are you starting to see a trend in my posts lately? Yeah, it’s fig season and they are plentiful!! It’s funny because I absolutely love making sweet desserts like ice cream but I don’t really like sweets. My hubby and daughter do though, so they eat most of it! I had been eyeing this recipe from The Perfect Scoop (best ice cream book EVER!) for a while, mostly because the ice cream was gorgeous purple color.
Well mine is not a gorgeous purple color because I did not use the Black Mission Figs, I used Celeste figs, which are the main variety you will find in these parts. Color aside, the ice cream was really good. It definitely had a fig taste, but not overpowering if you’re not sure if you like them or not. I didn’t follow the recipe David Lebovitz has exactly because it seemed that you are basically making preserves before the ice cream….and I have about 10 jars of preserves sitting in my laundry room! Still with me? Here’s how I did it…
Fig Ice Cream
Inspired by: The Perfect Scoop by David Lebovitz
15-20 figs from preserves, stems removed
1 tbsp sugar
1 cup heavy cream, plus more if needed
1/2 tsp fresh squeezed lemon juice
Combine all ingredients in a food processor and pulse until smooth. If it’s too thick, add some more cream and mix in well. Empty into ice cream maker and follow instructions for freezing. Store in the freezer for more firm ice cream.