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Fresh Fig Ice Cream

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Recipe

This fresh fig ice cream will for sure cool you down while satisfy your palate on a hot summer day with silky and rich taste and chunks of delicious figs.

 

Yield

6 servings

Prep

30 min

Cook

15 min

Ready

3 hrs
Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
4 cups figs
fresh, pink, peeled, 1 pint
* Camera
2 cups milk
whole, 1 pint
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2 cups heavy whipping cream
1 pint
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6 large egg yolks
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1 ¼ cups sugar
granulated
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6 large egg whites
stiffly beaten
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3 tablespoons cream sherry
*

Ingredients

Amount Measure Ingredient Features
946 ml figs
fresh, pink, peeled, 1 pint
* Camera
473 ml milk
whole, 1 pint
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473 ml heavy whipping cream
1 pint
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6 large egg yolks
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296 ml sugar
granulated
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6 large egg whites
stiffly beaten
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45 ml cream sherry
*

Directions

Crush peeled figs with a wooden spoon.

Scald the milk and cream, but do not boil; skim.

Beat egg yolks and sugar together until very light. Pour hot milk over the egg yolk mixture, stirring constantly.

Add the stiffly beaten egg whites and stir in the wine.

Cool, then start freezing. When slightly frozen, add crushed figs; stir well.

Return to freezer and finish freezing.

Allow to ripen a few hours before serving.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 252g (8.9 oz)
Amount per Serving
Calories 54758% from fat
 % Daily Value *
Total Fat 36g 55%
Saturated Fat 21g 105%
Trans Fat 0g
Cholesterol 325mg 108%
Sodium 126mg 5%
Total Carbohydrate 16g 16%
Dietary Fiber 0g 0%
Sugars g
Protein 21g
Vitamin A 31% Vitamin C 1%
Calcium 17% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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