Continuing our gourmet conversation about figs, we’ll talk today about some sweet fig ice cream. Don’t you find there is no season to enjoy ice cream? This ice cream is neither too fat nor too sweet, and it’s well worth the fruit scent. Its preparation is very fast. I keep it refrigerated until the beginning of my meal, and I put it in the ice cream maker when we go to dinner. In 30 minutes, I achieve the perfect consistency and serve it as is with a spoon… The only big problem is that it is difficult to keep some for tomorrow! Also, don’t miss yesterday’s fig tart recipe; you’ll be able to offer a complete fig meal!
Photo credit: © Eatwell101.com
Ingredients list for the fig ice cream Recipe
Serves 4:
- 1 pound (500g) of fresh figs
- 1 1/4 cup (150g) Greek yogurt
- 1/3 cup (60g) caster sugar
- The juice of half a lemon.
Directions
Peel the figs to keep only the flesh. Mix the fig flesh with the sugar, yogurt, and lemon juice. The ideal is to use a blender. Pass through a chinois fine strainer to remove seeds. Book. When the mixture is cold, pour it into the ice cream maker and process until it reaches the consistency of ice cream. Reserve in freezer until ready to serve.
Tips
For those who don’t know what is a chinois strainer: it is a kind of very thin conic strainer. It’s perfect for coulis and jams as the little seeds from raspberries, blackberries, or even figs, in our case, will be retained. The conic shape makes the filtering easier because jam or coulis won’t stick to the borders of the utensil, compared to a classic strainer.
You can find some nice chinois strainer on Amazon.
Fig Ice Cream Recipe
- 1 pound (500g) of fresh figs
- 1 1/4 cup (150g) Greek yogurt
- 1/3 cup (60g) caster sugar
- The juice of half a lemon.
Instructions
- Peel the figs to keep only the flesh. Mix the fig flesh with the sugar, yogurt, and lemon juice. The ideal is to use a blender. Pass through a chinois fine strainer to remove seeds. Book. When the mixture is cold, pour it into the ice cream maker and process until it reaches the consistency of ice cream. Reserve in freezer until ready to serve.
Recipe Notes
- For those who don't know what is a chinois strainer: it is a kind of very thin conic strainer. It's perfect for coulis and jams as the little seeds from raspberries, blackberries, or even figs, in our case, will be retained. The conic shape makes the filtering easier because jam or coulis won't stick to the borders of the utensil, compared to a classic strainer.
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Reviews (8)
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Angela
2011-09-13 12:15:26
oh, thank you for this recipe, i was looking for something like that, i have some figs in the fridge right now!!! thank you!!!
Dani
2011-09-13 12:04:53
Figs are my favorite and I love the idea of using the juice of lemon. . The picture is lovely too!
