- 2 pounds (1 kg) fresh figs (about 20)
- 1/2 cup (125 ml) water
- 1 lemon, preferably unsprayed
- 3/4 cup (150 g) sugar
- 1 cup (250 ml) heavy cream
- 1tbl Marsala wine (optional)
- 1/2 teaspoon freshly squeezed lemon juice, or more to taste
- Remove the hard stem ends from the figs, then cut each fig into 8 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, until the figs are tender, 8 to 10 minutes.
- Remove the lid, add the sugar, and continue to cook, stirring frequently, until the figs are a jamlike consistency. Remove from the heat and let cool to room temperature. Once cool, purée the fig paste in a blender or food processor with the cream, Marsala, and lemon juice. Taste, then add more lemon juice if desired.
- Chill mixture and process in ice cream maker. If you don't have an ice cream maker, freeze for an hour and then beat with an electric mixer. Repeat twice more.
Sunday, August 30, 2015
Fig Ice Cream
This recipe from David Leibovitz makes the most delicious ice cream! I had 2 pounds of fresh figs and made this for dessert last night. It was amazing.