Fresh Fig Ice Cream
Makes 1 quart. Recipe is by Cynthia L. Nobles.
2 lbs. fresh, ripe figs (about 20), stemmed and coarsely chopped
1/2 cup water
1/4 cup honey
1 tbl. fresh lemon juice
1 (14-oz.) can sweetened condensed milk
1 cup whole milk
1 tbl. cornstarch
1/4 tsp. salt
1 cup cold heavy cream
1 tbl. vanilla extract
1. In a medium saucepan, bring figs, water, honey and lemon juice to a boil. Cook over medium-high heat, covered, 10 minutes. Remove cover and cook until mixture is very thick and liquid is mostly evaporated, about 5-10 more minutes, stirring occasionally. Remove from heat and cool.
2. In a medium saucepan, combine condensed milk, whole milk, cornstarch and salt, and stir until cornstarch dissolves. Whisk over medium heat until boiling. Reduce to a simmer and cook 1 minute, whisking constantly. Remove from heat.
3. Beat eggs in a medium bowl. Slowly whisk in 1/2 cup hot milk mixture. Return milk mixture to low heat and slowly whisk in egg mixture. Cook over very low heat 2 minutes, whisking constantly. Remove from heat.
4. Stir heavy cream into custard mixture and strain into a medium bowl. Stir in vanilla and figs. Refrigerate until completely cool.
5. Pour fig custard into ice cream canister and freeze according to manufacturer’s directions.