Skip to main content

Fig Obsession Ice Cream


For R's birthday party, I saw a basket of fresh figs and scooped them up. I should have taken a clue from the cashier who declared in surprise, "Figs, already?" Yeah, those figs were unripe and completely unsatisfying.

Now, two weeks later, I saw another basket at a small market and gave them a squeeze before taking them up the register. They were soft. Woohoo. Now, it's fig season! And it's ice cream season. So, tonight, I whipped up a batch of fresh fig ice cream...and I served mini scoops in hollowed out figs.

I do have a full-blown obsession with fig ice cream. During the summer when I lived in Rome, ficchi gelato was in every gelateria. Subtle, grassy, and sweet. A few years later, when I went back to Italy with Jake, it was no where to be found. I've been dreaming of it ever since.


Ingredients
  • 2 C chopped fresh figs, destemmed
  • 1 C heavy whipping cream
  • juice from 1 lemon
  • 3/4 C organic granulated sugar
  • fresh figs, for serving, 1 per person
Procedure
Place all of the ingredients in your ice cream maker and process according to your machine. Ours took about 40 minutes to come to a soft, gelato-like texture. Spoon ice cream into a container and freeze before serving. To serve, slice your figs in half lengthwise. Gently press the fig meat to create a hollow. Use a truffle scoop and place a mini scoop of ice cream into your fig. Serve immediately.

Comments

  1. Beautiful pictures. I keep telling my kids figs are fruit of the gods. Fortunately for me, they still won't try them.

    ReplyDelete
    Replies
    1. I WISH I could hoard the figs all to myself. They disappear the second they are spotted in our house!

      Delete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir