Honey Roasted Fig Ice Cream





Hello! I haven’t written a post in forever – but it’s summer, and it’s hot, and you deserve this scrumptiously satisfying ice cream! Fig season is the best, isn’t it?


Honey Roasted Figs*

18 fresh figs, quartered

1/8 cup honey

2 tbsp brown sugar

Vanilla Ice Cream

1 cup whole milk

4 egg yolks

2 cups heavy cream

1 1/4 cup sugar

1 tbsp vanilla bean paste

Raspberry Sauce (optional)

1 box fresh raspberries

1/4 cup water

1/2 cup sugar

*The honey roasted figs can be made the same day or ahead of time, but they have to be completely cooled before incorporating into the ice cream. This recipe will give you extra honey roasted fig, but who’s complaining? You can use the extra for other recipes or just eat on its own! However- you can cut the amount in half and you would still have enough for this recipe. Same goes for the raspberry sauce.

Pre-heat oven to 400F. Cut the figs into quarters, place onto a pan covered with parchment paper, drizzle with honey and brown sugar. Bake 15 mins. Remove and let cool a few minutes. Then place in food processor and pulse until roughly chopped – some larger pieces are okay. Set aside to cool completely.

Because the honey roasted figs are very sweet, and so is the vanilla, I wanted to add a bit of tartness – but this part is optional! Combine the raspberries, sugar, and water on the stove on low, and let cook for 30mins- 1 hour, until it thickens a bit and you get a good amount of raspberry juice. I added this juice (through a strainer_ to the chopped figs and mixed it all together. Make sure it is completely cooled before using.

For the Ice Cream: In your stand mixer, with the whisk attachment, whisk the egg yolks with 1/4 cup sugar until they lighten in color. Meanwhile, combine milk and 1 cup of sugar and your vanilla bean paste on low heat and warm it – do not boil. Next, temper the eggs by adding a couple tablespoons of the hot milk while whisking the eggs on low. Next add in all of the milk slowly until all mixed together. Pour this whole mixture back into the saucepan and onto the stove. Continue to stir while it thickens- this may take a few minutes, up to 15 mins – this creates a nice, rich custard base for your ice cream. Once that is done, Pour the heavy cream into a large bowl. Pour your custard mixture into this heavy cream through a strainer and combine well. Now you must let this cool completely, then get it to a cold temperature in the fridge.

Now you’ll follow your manufacturer’s instructions for churning. I use the Kitchenaid ice cream maker attachment and bowl. I freeze my bowl for 24 hours before use. I also pre-freeze the container I will be storing my ice cream in. 12 minutes into churning the vanilla bean ice cream, I add in the fig/raspberry mixture and let it really swirl into the ice cream so you get honey roasted figgy goodness with each bite! (remember I only use about half the amount of my recipe, and save the rest for spreading on toast, etc) After churning for 30 minutes total, I placed my ice cream into the storage container and cover completely. I let it freeze for 24 hours (less is ok – I just didn’t want it runny at all). And, the next day you have amazing ice cream to enjoy!

Everyone who tried it really loved this one, so I knew I had to share. I hope you will love it too!

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