Don't miss another issue…      Subscribe

Fig Ice Cream













Trans-fat Free, Very low in sodium, Low Sodium


1 pound fig
very ripe
3 tablespoons water
1 ½ cups heavy whipping cream
½ cup sugar
plus, 1 tablespoon
3 each egg yolks
1 x vanilla extract
to taste
1 x cognac
or brandy, to taste, optional


Wash the figs, cut off the stem ends, and cut in quarters into a non-corroding saucepan.

Add the water and cook slowly until very tender, about 20 minutes, stirring often.

The cooking time will depend on the variety of fig you are using and how thick the skin is.

Coarsely chop the figs in a food processor, or put them through a food mill, or crush well with a potato masher.

Warm 1 cup of the cream with the sugar in a non-corroding saucepan, stirring occasionally, until the sugar has dissolved.

Whisk the egg yolks just enough to mix them and whisk in some of the hot cream mixture to warm them.

Return to the pan and cook over low heat, stirring constantly, until the custard coats the spoon.

Strain through a medium-fine strainer into a container.

Add the remaining cream and 1½ cups of the fig puree.

Flavor to taste with a few drops each of vanilla and Cognac or brandy.

Chill thoroughly. Freeze according to the instructions with your ice-cream maker.


* not incl. in nutrient facts

Add review




Nutrition Facts

Serving Size 125g (4.4 oz)
Amount per Serving
Calories 40474% of calories from fat
 % Daily Value *
Total Fat 33g 51%
Saturated Fat 21g 103%
Trans Fat 0g
Cholesterol 122mg 41%
Sodium 34mg 1%
Total Carbohydrate 9g 9%
Dietary Fiber 0g 0%
Sugars g
Protein 4g
Vitamin A 26% Vitamin C 1%
Calcium 6% Iron 0%
* based on a 2,000 calorie diet How is this calculated?


Founded in 1996.

© 2021 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335


Live Feed