Gourmet Fig and Vanilla Ice Cream Recipe
There’s something truly magical about the combination of luscious figs, fragrant vanilla, and creamy custard, and this Gourmet Fig and Vanilla Ice Cream is living proof. Every spoonful is a celebration of contrast: chewy, honey-soaked figs nestled in a silky vanilla base, with just a hint of sophistication from a splash of brandy. Whether you’re hosting a dinner party or simply craving a special treat, this homemade ice cream transforms everyday ingredients into a show-stopping dessert that’s guaranteed to win hearts.
Ingredients You’ll Need
-
Custard Base
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar, divided
- 1 tablespoon vanilla bean paste or 1 vanilla bean, split and scraped
- 5 large egg yolks
Fig Mixture
- 1 1/2 cups dried figs, chopped
- 1/4 cup honey
- 2 tablespoons brandy (optional)
How to Make Gourmet Fig and Vanilla Ice Cream
Step 1: Infuse the Cream with Vanilla
Start by combining the heavy cream, whole milk, half of your sugar, and the vanilla bean paste (or the seeds and pod from a real vanilla bean) in a medium saucepan. Gently heat the mixture over medium, stirring occasionally, until it’s just steaming—don’t let it boil! This step lets the vanilla infuse every drop of cream, setting the foundation for a deeply flavored ice cream.
Step 2: Whisk the Egg Yolks and Sugar
While your cream is warming up, whisk the egg yolks with the remaining sugar in a separate bowl. Whisk until the mixture is pale and thick, which will help give your Gourmet Fig and Vanilla Ice Cream its signature custard-like body. Take your time here; this step is all about building that luscious texture.
Step 3: Temper and Thicken the Custard
To avoid scrambled eggs, you’ll need to temper the yolks. Slowly whisk about 1/2 cup of the hot cream mixture into the yolks to bring them up to temperature. Then, gradually pour the yolk mixture back into the saucepan with the rest of the cream. Cook over low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of a spoon—about 5 to 7 minutes.
Step 4: Strain and Chill
Once your custard is thickened, strain it through a fine sieve into a clean bowl to remove any bits of cooked egg or vanilla pod. Discard the pod, cover the custard, and chill it in the refrigerator for at least 4 hours, or overnight if possible. Cold custard churns up smoother and creamier, so don’t rush this step!
Step 5: Prepare the Figs
While your custard is chilling, combine the chopped dried figs, honey, and brandy (if using) in a small saucepan. Simmer over low heat for about 5 minutes, stirring occasionally, until the figs are softened and syrupy. Let this mixture cool completely—these honey-soaked figs are what make this Gourmet Fig and Vanilla Ice Cream unforgettable.
Step 6: Churn the Ice Cream
Pour your chilled custard into an ice cream maker and churn according to the manufacturer’s instructions. In the last few minutes of churning, add the cooled fig mixture so it swirls evenly throughout. The transformation from custard to creamy ice cream is pure magic!
Step 7: Freeze and Serve
Transfer your freshly churned ice cream to a lidded container and freeze for at least 4 hours, until firm enough to scoop. When you’re ready to serve, let it sit at room temperature for a few minutes to soften slightly—then dig in and enjoy every luxurious bite.
How to Serve Gourmet Fig and Vanilla Ice Cream
Garnishes
Dress up each scoop with a drizzle of honey, a sprinkle of toasted almonds, or even a few extra chopped figs for a show-stopping presentation. Fresh mint leaves or a dusting of cinnamon add a pop of color and fragrance that pairs beautifully with the rich flavors of Gourmet Fig and Vanilla Ice Cream.
Side Dishes
This ice cream is divine on its own, but it also shines alongside almond biscotti, crisp shortbread, or a slice of olive oil cake. For a more Mediterranean-inspired touch, try serving it with a platter of fresh fruit or a drizzle of balsamic reduction—the tanginess is a perfect contrast to the sweet, creamy ice cream.
Creative Ways to Present
For a memorable dessert course, serve Gourmet Fig and Vanilla Ice Cream in elegant coupe glasses or rustic ceramic bowls. Sandwich a scoop between delicate butter cookies for an ice cream sandwich, or nestle it atop a warm brownie or pound cake. You can even make ice cream pops by freezing scoops on sticks—perfect for a summer garden party!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Gourmet Fig and Vanilla Ice Cream in an airtight container in your freezer. To prevent freezer burn, press a layer of parchment or plastic wrap directly onto the surface before sealing the lid. The ice cream will stay fresh and creamy for up to two weeks, though it’s so delicious you’ll probably finish it sooner!
Freezing
After churning, allow the ice cream to firm up in the freezer for at least 4 hours or overnight. If you’re making it ahead, you can freeze it for up to two weeks. Just remember to let it sit at room temperature for 5–10 minutes before serving so it softens to the perfect scoopable consistency.
Reheating
Ice cream doesn’t need reheating, but if it’s too hard straight from the freezer, let the container rest on the counter for a few minutes. Avoid microwaving, which can create uneven melting—patience is rewarded with the best texture and flavor!
FAQs
Can I use fresh figs instead of dried?
Fresh figs can be used, but dried figs offer a more concentrated sweetness and chewy texture that really shine in Gourmet Fig and Vanilla Ice Cream. If you use fresh, be sure to cook them down with honey until thick and jammy to prevent excess water in the ice cream.
Is an ice cream maker absolutely necessary?
While an ice cream maker yields the creamiest results, you can make this recipe without one. After chilling the custard, pour it into a shallow dish, freeze, and stir vigorously every 30 minutes until set. The texture won’t be quite as smooth, but the flavor will still be fantastic!
Can I make Gourmet Fig and Vanilla Ice Cream alcohol-free?
Absolutely! The brandy is optional and can be omitted without sacrificing flavor. The honey and figs will still deliver plenty of depth and sweetness to the finished ice cream.
How do I prevent ice crystals from forming?
Make sure your custard is fully chilled before churning and store the finished ice cream in a tightly sealed container. Pressing plastic wrap or parchment paper to the surface can also help keep the texture smooth and creamy.
What can I substitute for vanilla bean paste?
If you don’t have vanilla bean paste, use a whole vanilla bean (split and scraped) or substitute with 2 teaspoons of high-quality pure vanilla extract. Either option will impart great flavor and those signature vanilla notes.
Final Thoughts
If you’re searching for a truly special dessert, Gourmet Fig and Vanilla Ice Cream is the answer. It’s a little bit elegant, a little bit nostalgic, and entirely unforgettable. Gather your ingredients, invite a friend to help, and savor the experience—and the sweet, creamy results!
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Gourmet Fig and Vanilla Ice Cream Recipe
- Total Time: 45 minutes active, plus chilling and freezing
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This luxurious Gourmet Fig and Vanilla Ice Cream recipe combines creamy vanilla custard with sweet, syrupy figs for an indulgent dessert. Made with a rich custard base infused with vanilla bean and complemented by the natural sweetness of honey-simmered figs, this ice cream brings Mediterranean-inspired flavors to your table. Enjoy this delicious treat as a refreshing dessert or an elegant addition to your dinner party menu.
Ingredients
Custard Base
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar, divided
- 1 tablespoon vanilla bean paste or 1 vanilla bean, split and scraped
- 5 large egg yolks
Fig Mixture
- 1 1/2 cups dried figs, chopped
- 1/4 cup honey
- 2 tablespoons brandy (optional)
Instructions
- Prepare Vanilla Custard: In a medium saucepan, combine the heavy cream, whole milk, half of the sugar, and vanilla bean paste or scraped vanilla bean seeds along with the pod. Heat the mixture over medium heat until it is just steaming but not boiling.
- Whisk Egg Yolks: In a separate bowl, whisk the egg yolks and the remaining sugar until pale and thick. Slowly temper the yolks by whisking in about 1/2 cup of the hot cream mixture.
- Cook Custard: Gradually whisk the tempered yolk mixture back into the saucepan with the remaining cream mixture. Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon, about 5 to 7 minutes.
- Strain and Chill Custard: Strain the custard through a fine sieve into a clean bowl to remove the vanilla pod and any cooked egg bits. Cover the bowl and refrigerate for at least 4 hours or overnight to chill thoroughly.
- Prepare Fig Mixture: While custard chills, combine the chopped figs, honey, and optional brandy in a small saucepan. Simmer for 5 minutes, stirring occasionally, until the figs soften and the mixture becomes syrupy. Allow to cool completely.
- Churn Ice Cream: Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions. In the last few minutes of churning, gradually add the cooled fig mixture to combine.
- Freeze and Serve: Transfer the churned ice cream to a lidded container and freeze for at least 4 hours to firm up before serving.
Notes
- For an even deeper fig flavor, try roasting the figs before simmering with honey.
- This ice cream pairs beautifully with almond biscotti or can be drizzled with a balsamic reduction for a sophisticated presentation.
- Brandy is optional but adds a lovely warmth and depth to the fig mixture.
- Make sure the custard is completely chilled before churning to ensure the best texture.
- Prep Time: 30 minutes (plus at least 4 hours chilling and 4 hours freezing)
- Cook Time: 15 minutes
- Category: Dessert
- Method: Churned Ice Cream
- Cuisine: Gourmet, Mediterranean-Inspired
Nutrition
- Serving Size: 1/2 cup
- Calories: 310
- Sugar: 29 g
- Sodium: 40 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 160 mg
