Fig Ice Cream

Fig Ice Cream

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 fig ice-cream is neither too fat nor too sweet and is well worth the scent of fruit. Its preparation is very fast. I keep it refrigerated until the beginning of my meal and I put it in ice cream maker when we go to dinner. In 30 minutes, I get a perfect consistency and I serve as is, with a spoon… The only big problem is that it is difficult to keep some for tomorrow! Also, don’t miss the yesterday’s fig tart recipe, you’ll be able to offer a complete fig meal!

Ingredients list for the fig ice cream

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.

Preparation steps for the fig ice-cream

Peel the figs to keep only the flesh. Mix together the flesh of the figs 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 mixture is cold, pour into ice cream maker and turbines to the consistency of ice cream. Reserve in freezer until ready to serve.


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 and jams as the little seeds from raspberries, blackberries or even fig in our case will be retained. The conic shape make the filtering easier because jam or coulis won’t stick to the borders of the utensil, comparing to a classic strainer.
You can find some nice chinois strainer on Amazon.

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