Mission Fig Ice Cream and Figs

The figs are back!  Our mission fig tree is getting bigger every year and I’m always looking for recipes to use up the bounty.  I made this amazing fig ice cream following a recipe from my beloved Molly Moon’s cookbook and tweaked it ever so slightly.  I think this might be my new favorite!

Mission Fig Ice Cream

  • 12 ounces black figs
  • 1/2 cup plus 1/3 cup sugar, divided
  • 1 tablespoon glucose or invert sugar
  • 2 cups heavy cream
  • 1 cup whole milk
  • pinch of Kosher salt
  • 1 teaspoon Mexican vanilla extract

Place figs and 1/3 cup sugar in a small, nonreactive saucepan and cook over medium low heat, stirring occasionally to break down the figs to a jam-like consistency, about 10 minutes.  Transfer to a bowl.

In another small saucepan, combine cream, milk, 1/2 cup sugar, glucose and salt.  Cook over medium heat until the sugar is dissolved.

Combine the figs and cream mixture and pour into a large ziplock bag and place in an ice bath until well chilled, just like we did for the strawberry ice cream.

Pour the mixture into an ice cream maker along with the vanilla and process according to the manufacturer’s directions.  It takes about 20-25 minutes in my machine.

Fig Ice Cream is ready!

Transfer to a container, place a piece of parchment directly on the top of the ice cream, cover and freeze until firm, about 4 hours.

Fig Ice Cream

One last look at the most delicious fig ice cream ever.  Hey, I just thought of a genius idea….I do love prosciutto wrapped figs…I wonder what a little oven crisped prosciutto would taste like sprinkled on top?  Or maybe folded into the ice cream?  Maybe with a little crumble of blue cheese too?  Maybe even smoked blue cheese?  Oh how I love to dream….