Fresh Fig Custard Ice Cream
Inspired by techniques from Serious Eats.
A twist on our classic custard: ripe fresh figs are cooked down into a lemony jam and blended into a slightly lighter yolk custard. Sweet, honeyed and a pretty dusky pink.
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Method
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Equipment
- ice-cream maker
- medium heavy saucepan
- heatproof bowl
- whisk
- silicone spatula
- probe thermometer
- fine sieve
- large bowl of iced water
- freezer container with lid
- blender
- small saucepan with lid
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 327 kcal |
| Protein | 4.5 g |
| Carbohydrate | 34 g |
| of which sugars | 31.8 g |
| of which free sugars | 18.7 g |
| Fat | 20.4 g |
| of which saturates | 12.1 g |
| Fibre | 1.8 g |
| Salt | 0.17 g |
Protein per 100 kcal
1.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Fig jam
- 500 g ripe fresh figs, stems trimmed, cut into eighths
- 60 ml water
- 1 tsp finely grated lemon zest
- 60 g caster sugar
Custard
- 360 ml double cream
- 240 ml whole milk
- 5 large egg yolks
- 90 g caster sugar
- 1 g fine sea salt or table salt a pinch
Finish
- 1 tsp lemon juice, plus more to taste
- 1
Cook the figs. Put the figs, water and lemon zest in the small saucepan, cover and cook over medium heat for 8-10 min, stirring occasionally, until soft.
- 2
Make the jam. Uncover, add the 60 g sugar and keep cooking, stirring often, for about 10 min until thick and jammy. Leave to cool.
- 3
Start the custard. Heat the cream and milk until steaming. Whisk the yolks with the 90 g sugar and the salt, whisk in a third of the hot dairy, then return it all to the pan.
- 4
Cook. Stir gently over low heat, scraping the base, until it thickens to 77-80 °C.
- 5
Chill. Strain into a bowl, cool in the iced water and refrigerate for at least 4 h.
- 6
Blend. Blend the cold custard with the fig jam and lemon juice until smooth. Taste and add a little more lemon juice if it tastes flat.
- 7
Churn and freeze. Churn, then freeze for at least 4 h.
Storage
Freeze, covered, for up to 2 weeks.
