Get ready to scoop into the delightful universe of fig and honey ice cream – where fruity elegance meets golden sweetness in every creamy bite!
The natural sweetness of figs, intensified by roasting, combined with the golden richness of honey, creates a flavor profile that’s so decandent. The creaminess of the ice cream base provides the perfect canvas to showcase these sumptuous flavors.
I prefer an American style ice cream because you don’t need to worry about egg yolks and making an egg custard.
Figs: These late summer teardrop-shaped wonders boast a soft, velvety skin that holds so many flavors!! Either purple or green skinned, make sure you get them at the height of their season and that they are tender to the touch!
Honey: I only use organic honey in this recipe. It goes so well with figs.
Demerara Sugar: This time I use sugar to help caramelize the figs. Using demerara or dark brown sugar adds a depth of flavor that white sugar wouldn’t/
Heavy Cream (Double Cream): Heavy cream is another must in making vanilla ice cream. It adds richness, body, and flavor to the finished product. When selecting a heavy cream, you may also see terms like “whipping” (double cream) or “cooking” cream. These are both suitable for making ice cream. Heavy whipping cream will produce a lighter finished product, while cooking cream will result in richer ice cream.
Whole milk: Whole milk is one of the key ingredients in making fig and honey ice cream. Whole milk is high in fat which gives the ice cream its rich and creamy texture. In short, it sets the base for your homemade ice cream. Using skim milk or nonfat milk will not give it the depth of flavor, but you can still use those if you can’t find whole milk.
The equipment you’ll need to make roasted fig and honey ice cream includes a mix of basic kitchen tools and specialized items to ensure the process goes smoothly and yields delicious results. Here’s a breakdown of the equipment required:
- Baking Sheet: A baking sheet is used to roast the fresh figs. It’s a flat, rectangular metal sheet with raised edges that helps contain the figs and their juices while they roast.
- Parchment Paper: You’ll need parchment paper to line the baking sheet. This prevents the figs from sticking to the sheet and makes clean-up easier.
- Mixing Bowls: Mixing bowls are essential for preparing various components of the ice cream, such as the roasted fig mixture, the ice cream base, and any additional mix-ins.
- Saucepan: A saucepan is used to heat and combine the heavy cream, whole milk, honey, and figs. Opt for a medium-sized saucepan with good heat distribution.
- Handheld Blender: The Immersion blender is a great tool to puree the figs before mixing them into the ice cream mixture.
- Freezer-Safe Container with Lid: After churning the ice cream, you’ll need a container to store and freeze it until it reaches the desired consistency. Make sure the container has a tight-fitting lid to prevent freezer burn.
By having these essential pieces of equipment on hand, you’ll be well-prepared to embark on your journey to crafting fantastic fig and honey ice cream.
The Ice Cream maker to use!
You have to have an ice cream maker if you want to make ice cream or sorbet! I started making it using the Cuisinart ICE-100 Compressor Ice Cream and Gelato.
There is no faffing around with bowls in the freezer. When you are ready for ice cream, it’s ready. Just turn on the Cuisinart ice cream maker and go. In about 40 minutes, you have ice cream that you can eat right then, or you can put it in the freezer to harden up a bit more. Once done in, you’ll have about 1 litre of ice cream ready to devour!
Roasting the Figs:
Preheat your oven to 375°F (190°C). Toss the fresh figs with 2 tablespoons of honey and 2 tablespoons of demerara sugar and spread them on a baking sheet lined with parchment paper. Roast the figs in the preheated oven for about 15-20 minutes, or until they are soft and slightly caramelized. Remove the figs from the oven and let them cool.
Creating the Ice Cream Base:
In a saucepan, combine the heavy cream, milk and honey. Heat the mixture over medium heat until it’s just about to simmer. Remove from heat.
Puree the figs
Take your roasted figs and blend them into a smooth mixture using an immersion blender, food processor or blender. I keep out a few slices and chop them up as well and hold them until the end.
Fold the fig mixture into the ice cream base until well incorporated.
Freeze (skip this step if you’re using an ice cream maker)
Transfer the milk mixture into a freezer-safe container or a shallow loaf pan (and cover tightly with plastic wrap) and place it in the freezer for about 4 hours.
After it’s completely frozen, keep the ice cream at room temperature to partially thaw it. Transfer it to the food processor for a minute or two (for a light, fluffy texture). Transfer the ice cream back into its container and refreeze for at least 3 hours.
Chill and transfer to the ice cream machine (skip this step if you’re not using an ice cream maker)
Place the ice cream mixture into a large bowl in the refrigerator until it is chilled. Transfer the mixture to the chilled container of your ice-cream maker and churn ice cream as per the manufacturer’s instructions.
You can start eating your homemade ice cream immediately or keep it in the freezer for a couple of hours to firm it up. I garnish it with the extra bits of fig and a drizzle of honey!
When making fig and honey ice cream, there are a few tips and tricks that can help ensure success:
- Quality Ingredients: Use the freshest figs you can find for the best flavor. Opt for mission figs or other varieties that are in season.
- Mindful Roasting: Keep a close eye on the figs while roasting. You want them to be caramelized and tender, not burnt.
- Smooth Texture: Processing the roasted figs into a smooth mixture ensures a consistent distribution of flavor throughout the ice cream.
- Chill Thoroughly: Properly chilling the ice cream base before churning is essential for achieving a smooth and creamy texture.
- Honey Swirl: Drizzling honey into the ice cream during the last minutes of churning adds a beautiful swirl and bursts of honey sweetness.
By following these tips and tricks, you can create delicious, fig and honey ice cream that’s sure to impress.
Fig and honey ice cream can be customized in many ways. Here are some variations that I think are delicious!
- Nutty Delight: For added crunch and depth, fold in chopped toasted nuts like almonds, walnuts, or pistachios into the ice cream just before freezing.
- Fig and Chocolate Fusion: Fold in small chunks of high-quality dark chocolate to complement the sweet fig and honey flavors.
- Savory Twist: Introduce a hint of savory by sprinkling a touch of sea salt over the ice cream before serving. The contrast with the sweet flavors is truly enchanting.
Frequently asked questions
Can you make lactose-free ice cream?
Absolutely! If you don’t have lactose tolerance and want to enjoy homemade ice cream, you can replace whole milk with lactose-free milk. moreover, you can also use coconut cream or lactose-free heavy cream.
Can you make dairy-free ice cream?
Yes! If you want a dairy-free ice cream without compromising its creamy and smooth consistency, use full-fat coconut milk instead of dairy milk. You can also add coconut cream instead of heavy cream for more creaminess.
Is fig and honey ice cream gluten-free?
Ice cream is typically gluten-free, but it’s important to check the ingredients list to make sure there are no gluten-containing additives.
Can I use frozen figs for this ice cream recipe?
Yes, you can use frozen figs if fresh figs aren’t available. Thaw and drain them before roasting to remove excess moisture.
Can I substitute another sweetener for honey?
Certainly! While honey contributes to the unique flavor, you can substitute with maple syrup, agave nectar, or another liquid sweetener of your choice.
Can I use dried figs instead of fresh for roasting?
Dried figs have a concentrated sweetness and chewy texture, which may not yield the same roasted result. Fresh or frozen figs are recommended for roasting.
Can I use fig preserves or jam instead of fresh figs?
While preserves or jam can be used, they may alter the texture and sweetness of the ice cream. Adjust the sweetness level and consider reducing the added honey accordingly.
Can I add spices like cinnamon or nutmeg to the recipe?
Yes, adding a touch of spices can enhance the flavor profile. Experiment with small amounts and adjust to your taste preferences.
The Cherry on Top
My boyfriend actually asked me to make fig and honey ice cream and so I used my vanilla ice cream recipe, substituted honey and roasted some figs. Super easy with a lovely late summer feeling to it. I am listening to him for flavors all the time now!
List of other ice creams
Here’s the Fig and Honey Ice Cream recipe!
Fig and Honey Ice Cream
- 1 lbs figs sliced
- 2 tbsp demerara sugar
- ¾ cup honey (plus 2 tbsps extra)
- 2 cup heavy cream
- 1 cup whole milk
- Turn on the oven on 500º
- Wash, pit and cut the plums in half
- Lie them with the skin side down on a baking tray covered with a piece of foil. Bake for 10 minutes or until you see them oozing.
- Put the cooked plums into a blender with the ginger, if using. Puree until smooth. Then add the heavy cream and puree again.
- Strain into a bowl with a fine-mesh strainer.
- Add honey and liquor, if using.
- Transfer to a bowl and chill in the fridge for 2 hours or overnight.
- When ready, take it out of the fridge and make it in an ice cream maker according to manufacture's instructions.
- Serve immediately or put in freezer to chill.