Thursday, August 6, 2009

Fresh Fig Ice Cream

We have a very large fig bush, actually, a tree, I guess! It is in its 4th year and looks to be our best harvest, yet. So, here's the first recipe I'm trying with this year's harvest. I found this recipe at Burp! Where Food Happens, but changed it just a little bit (added vanilla).

Fresh Fig Ice Cream

2 lbs fresh figs (must be fresh, do not substitute dried; however, the fresh ones can be ones that have gone a little bit over)
1/2 c water
zest of one lemon
3/4 c sugar
1 c heavy cream
1/2 tsp lemon juice
1/tsp vanilla

Cut figs into quarters or eighths. Cook figs in water and zest for 8-10 minutes or until figs are tender. Add sugar and cook until jam-like (took about 20 minutes or so, stirring frequently). Let cool. Blend in cream, lemon juice and vanilla (use a handmixer if you have one, if not a quick whirl in the blender). Chill well (overnight, if possible - otherwise for a few hours). Pour into you ice cream maker and follow manufacturer's directions.

Oh, my goodness it is absolutely heavenly!

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