Fresh Fig Ice Cream Fresh Fig Ice Cream Photo by Cynthia L. Nobles -- Figs are in season now. What better time to make Fresh Fig Ice Cream. Cynthia L. Nobles July 31, 2013 Comments 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 2 eggs 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.