I frequently claim that I’m not much of an ice cream eater.
That’s true, generally, but, if I’m being completely honest, everything changes during the summer, particularly one such as this one, where hundred degree days are the norm.
Then I’ll forgo entire days worth of meals in favor of all things frozen.
Accordingly, it’s only fitting that the first purchase I made when I moved into my current apartment was an ice cream maker. It was Memorial Day weekend three years ago, and unseasonably hot as I recall. Armored both with a gift carda housewarming giftand far more counter space than I ever expected to find in a New York apartment, it seemed like a great idea at the time.
And it was, until it got cold and, more to the point, I realized cream and sugar did not really provide enough nutrition on which to live.
I think, though, I’ve found the perfect solution: adding fruit into the mix. There’s no shortage of it at the moment, and I find that my eyes are always bigger than my appetite. So, the addition of cream and some churning allows me both to extend the summer’s bounty of fresh fruitin this case, fresh figsand at least pretend that this ice cream is better for me since it’s not simply cream.
Misguided, perhaps, but it sure does taste good.
Fig Ice Cream
Recipe from The Perfect Scoop by David Lebovitz
I served this ice cream with some homemade graham crackers crushed on top and suggest that you do the same. It was like a fig newton only much, much better.
2 lbs fresh Black Mission figs (about 20)
1/2 cup of water
1 lemon, zested and juiced*
3/4 cup of sugar
1 cup of heavy cream
*You’ll need at least a 1/2 teaspoon here, although I ended up using about 1 TBS to brighten the flavor more and cut some of the richness.
Remove the hard stem ends from the figs, then cut each fig into small pieces.
Put the figs in a medium, nonreactive saucepan with the water, and zest the lemon directly into the saucepan.
Cover and cook over medium heat, stirring occasionally, for about 8-1o minutes until the figs are tender.
Remove the lid, add the sugar and continue to cook, stirring constantly until the fig mixture reaches a jam-like consistency, about 10 minutes.
Remove from the heat and let cool to room temperature. Blend with heavy cream and lemon juice, using a blender or hand-held mixer, to create a custard .
Chill the custard for at least an hour in the refrigerator and the process according to your ice cream maker’s instructions.
Makes approximately 3 cups