Fig Ice Cream
Jacques Torres Chocolate - NYC
Jacques Torres counts fig ice cream as one of his absolute favorite flavors: “at the end of the summer, the black mission figs taste like honey, they’re so flavorful.” Each year he saves some fruit and purées it so his shops can sell the flavor as soon as the temperatures start to climb and New Yorkers come calling for their cones.
Makes 1 and ½ quarts of ice cream
- 5 fresh green figs or 8 black mission figs
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup sugar
- ¼ cup whole milk powder
Make the fig purée: remove the stems from the figs and purée the fruit until very smooth using an immersion blender. Measure out 2 cups of the fig purée and set aside.
Make the ice cream: combine the milk, heavy cream, sugar, and milk powder in a medium saucepan. Gently bring to a boil. Take the mixture off the heat and let it cool. When the mixture is warm to the touch, add the reserved 2 cups of fig purée and stir to incorporate. Pour the mixture into your ice cream machine and freeze according to manufacturer's instructions.