Fresh Fig Ice Cream

[Photo: Lara Hata © 2007]

20110709perfectscoop.jpgA great way to showcase the color and deep flavors of ripe figs.

Reprinted with permission from The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments by David Lebovitz, copyright © 2007. Published by Ten Speed Press, a division of Random House.

Fresh Fig Ice Cream

About This Recipe

Yield:Makes about 3 cups (750 ml)
Special equipment:Ice cream maker
This recipe appears in: David Lebovitz's Fresh Fig Ice Cream


  • 2 pounds (1 kg) fresh figs (about 20)
  • 1/2 cup (125 ml) water
  • 1 lemon, preferably unsprayed
  • 3/4 cup (150 g) sugar
  • 1 cup (250 ml) heavy cream
  • 1/2 teaspoon freshly squeezed lemon juice, or more to taste


  1. 1

    Remove the hard stem ends from the figs, then cut each fig into 8 pieces. Put the figs in a medium, nonreactive saucepan with the water, and zest the lemon directly into the saucepan. Cover and cook over medium heat, stirring occasionally, until the figs are tender, 8 to 10 minutes.

  2. 2

    Remove the lid, add the sugar, and continue to cook, stirring frequently, until the figs are a jamlike consistency. Remove from the heat and let cool to room temperature. Once cool, purée the fig paste in a blender or food processor with the cream and lemon juice. Taste, then add more lemon juice if desired.

  3. 3

    Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.


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