Name: Caramelized Fig and Chocolate Chunk Ice Cream
Prep time: 30 min
Cook time: 20 min
Total time: PT-490792H8M30S
Cuisine: American
Ingredients: 1 ½ cups whole milk; 1 ½ cups heavy cream; ½ cup granulated sugar, divided; 6 large egg yolks; 1 teaspoon vanilla paste or pure vanilla extract; ¾ cup dark chocolate, roughly chopped; 8 ounces fresh figs, halved; 1 tablespoon unsalted butter; 3 tablespoons dark brown sugar; 1 small pinch salt

Jump to Recipe·Leave a Review

This caramelized fig and chocolate chunk ice cream is a rich, creamy dessert that captures the cozy flavors of late summer and early autumn. Sweet, jammy figs are gently caramelized and folded into a smooth vanilla ice cream base along with generous chunks of dark chocolate for a perfectly balanced frozen treat.

Why You’ll Love This Recipe

This recipe combines classic vanilla ice cream with an elevated twist. The caramelized figs add deep, earthy sweetness while the dark chocolate brings a pleasant bitterness and texture contrast. It is luxurious without being overly complicated, made with simple ingredients and a straightforward method. If you enjoy ice cream with interesting mix-ins and layers of flavor, this recipe delivers in every bite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the vanilla ice cream base:

1 ½ cups whole milk
1 ½ cups heavy cream
½ cup granulated sugar, divided
6 large egg yolks
1 teaspoon vanilla paste or pure vanilla extract

For the mix-ins:

¾ cup dark chocolate, roughly chopped

For the caramelized figs:

8 ounces fresh figs, halved
1 tablespoon unsalted butter
3 tablespoons dark brown sugar
1 small pinch salt

Directions

In a medium saucepan, combine the whole milk, heavy cream, and 2 tablespoons of the granulated sugar. Heat over medium heat until the mixture just comes to a boil, then reduce the heat to low.
In a large bowl, whisk together the remaining granulated sugar and the egg yolks until smooth and slightly pale.
Slowly temper the hot milk mixture into the egg yolks by adding about ¼ cup at a time, whisking constantly to prevent curdling. Continue until all the milk has been incorporated.
Pour the mixture back into the saucepan and cook over medium-low heat, stirring constantly, until it thickens to a custard consistency and reaches about 180°F. Maintain this temperature for about 3 minutes, stirring frequently.
Remove the custard from the heat and stir in the vanilla. Transfer to an airtight container and refrigerate overnight to fully chill and develop flavor.
To make the caramelized figs, melt the butter in a skillet over medium heat. Add the dark brown sugar and stir until dissolved. Add the halved figs and a pinch of salt. Cook, stirring gently, until the figs soften and the mixture becomes thick and jam-like. Remove from heat, let cool, then roughly chop into bite-sized pieces. Chill until ready to use.
Churn the chilled ice cream base in an ice cream maker according to the manufacturer’s instructions. When the ice cream reaches a soft-serve consistency, add the chopped chocolate and caramelized figs.
Continue churning for about 3 minutes to evenly distribute the mix-ins. Transfer the ice cream to a freezer-safe container and freeze for at least 30 minutes before serving.

Servings and timing

This recipe makes about 1 quart of ice cream, serving approximately 6 to 8 people.
Preparation time is about 30 minutes, active cooking time is around 20 minutes, chilling time is overnight, and freezing time is about 1 hour total.

Variations

You can swap dark chocolate for milk or semi-sweet chocolate if you prefer a sweeter profile. A pinch of cinnamon or cardamom added to the figs can bring a warm spice note. For extra texture, add chopped toasted nuts such as almonds or pistachios along with the chocolate.

Storage/Reheating

Store the ice cream in an airtight container in the freezer for up to 2 weeks. For easier scooping, let it sit at room temperature for 5 to 10 minutes before serving. This recipe does not require reheating.

FAQs

Can I use dried figs instead of fresh?

Fresh figs are recommended for the best texture and flavor, but dried figs can be used if rehydrated in warm water and drained well.

Do I need an ice cream maker?

An ice cream maker gives the creamiest results, but a no-churn adaptation is possible with texture differences.

What type of chocolate works best?

Dark chocolate with 60–70% cocoa content balances the sweetness of the figs nicely.

Can I make the caramelized figs ahead of time?

Yes, they can be prepared up to 3 days in advance and stored in the refrigerator.

Why does the custard need to chill overnight?

Chilling allows the flavors to develop and ensures proper freezing and texture.

How do I know when the custard is ready?

It should coat the back of a spoon and reach about 180°F without boiling.

Can I reduce the sugar?

You can slightly reduce the sugar, but it may affect the creaminess and freezing texture.

Is vanilla extract the same as vanilla paste?

Both work well, but vanilla paste gives more intense flavor and visible specks.

What if my ice cream is too hard?

Let it soften at room temperature for a few minutes before scooping.

Can this recipe be doubled?

Yes, as long as your ice cream maker can handle the increased volume.

Conclusion

Caramelized fig and chocolate chunk ice cream is a sophisticated yet comforting dessert that highlights seasonal fruit in a truly indulgent way. With its creamy vanilla base, sweet caramelized figs, and bold chocolate chunks, it is a memorable homemade ice cream perfect for special occasions or simple enjoyment at home.