Description
This caramelized fig and chocolate chunk ice cream features a rich vanilla custard base swirled with jammy caramelized figs and chunks of dark chocolate. It’s a decadent, seasonal treat with layers of texture and flavor, perfect for late summer or autumn desserts.
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
Instructions
- In a medium saucepan, heat whole milk, heavy cream, and 2 tablespoons of the granulated sugar over medium heat until just boiling. Reduce heat.
- In a bowl, whisk the remaining sugar with the egg yolks until pale and smooth.
- Slowly temper the hot milk mixture into the egg yolks, whisking constantly to avoid curdling.
- Return the custard to the saucepan and cook over medium-low heat, stirring, until it thickens and reaches about 180°F (82°C). Maintain that temperature for 2–3 minutes, then remove from heat.
- Stir in the vanilla and pour the custard into a container. Chill in the refrigerator overnight.
- To make the caramelized figs, melt butter in a skillet over medium heat. Add brown sugar and stir until dissolved. Add figs and salt; cook until soft and jammy. Cool, chop, and refrigerate.
- Churn the chilled custard in an ice cream maker according to the manufacturer’s instructions.
- When the ice cream reaches soft-serve consistency, add chopped chocolate and caramelized figs.
- Churn briefly to incorporate, then transfer to a freezer-safe container. Freeze for at least 30 minutes before serving.
Notes
- Use fresh figs for best flavor and texture; rehydrated dried figs can be used in a pinch.
- Vanilla paste adds richer flavor and visual appeal, but extract works fine.
- Add a pinch of cinnamon or cardamom to the figs for a spiced twist.
- Let ice cream sit at room temperature for 5–10 minutes before scooping for best texture.
- Store in an airtight container for up to 2 weeks.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop / Ice Cream Maker
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 310
- Sugar: 23g
- Sodium: 45mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 160mg
