We believe there are three universal truths in the world:
If you love a piece of décor, it will never go out of style.
Travel often provides the best inspiration for all your creative projects.
Ice cream isn’t just a summer treat.
We’ve written dozens of posts on the first two concepts (with even more to come over the next few months, so keep your eyes peeled), but today we’re focusing on the latter. Why? Because we just discovered the richest, most lip-smacking recipe for homemade mission fig ice cream, and we’re going to be snacking on this one well into the fall (and, let’s face it, probably beyond).
What makes this mission fig ice cream recipe so spectacular is its mix of sweet yet grown-up flavors, like honey and lemon, which lend it a subtle, tealike undertone. We also love the contrasting textures, courtesy of a smooth, creamy base and the light crunch of the fig seeds. And this version contains less refined sugar than most ice cream recipes, so it’s not overly sweet—which allows the natural sweetness of the figs to take center stage. While we like to think of it as the ultimate ice cream for adults, kids also love the full, fruity flavor, so you can serve this as a dessert at any type of cookout or party.
Or you can just hoard it for yourself, to eat while you watch your favorite Netflix binge show. We won’t tell.
Mission Fig Ice Cream
Makes approximately 1 quart
16 ounces ripe mission figs
1/4 cup honey
2 tablespoons brown sugar
1 1/2 tablespoons lemon juice
1 teaspoon sea salt
1/2 cup granulated sugar
2 egg yolks
1 1/2 cups heavy cream
1/2 cup whole milk
1 teaspoon French vanilla extract
- Bring the figs, honey, brown sugar, lemon juice, and half of the salt to a boil. Reduce heat to gently simmer for 35 minutes until figs thicken into a jam. Allow the mixture to cool.
- Beat the granulated sugar and the egg yolks until stiff. Add the other half of salt, the cream, milk, and vanilla until well combined. Churn in an ice cream machine according to the manufacturer’s directions.
- After the ice cream is well churned and smooth, layer the fig jam and the ice cream in a freezer-safe bowl and freeze for at least 8 hours.