Fig ice cream, without ice cream maker and no added sugar.
A white and soft cream, with the intense and sweet taste of fresh figs.

The consistency is incredibly velvety, achieved by blending and pasteurizing figs with other ingredients.
It is a true natural delight, without the need for added sugars or an ice cream maker.
Figs are an iconic fruit of Sicily, and artisan ice cream is deeply tied to our tradition.
This ice cream celebrates the richness and sweetness of ripe Sicilian figs.

It is a tribute to a simple fruit, which grows spontaneously and is therefore free of additives and herbicides.
It encapsulates the flavor of the sun and the earth. The result is a creamy ice cream that smells of the Mediterranean, with an authentic and unmistakable flavor.

This ice cream can be made with whisks and also with the Thermomix. We will pasteurize the eggs, and the figs will be used with the skin.

Thought for you:

Cost: Economical
Rest time: 6 Hours
Preparation time: 30 Minutes
Portions: 8
Cooking methods: No cooking
Cuisine: Regional Italian
Region: Sicily
Seasonality: Summer, Autumn

331.03 Kcal

calories per serving

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Energy 331.03 (Kcal)
Carbohydrates 21.16 (g) of which sugars 17.89 (g)
Proteins 3.49 (g)
Fat 26.78 (g) of which saturated 1.24 (g)of which unsaturated 1.76 (g)
Fibers 2.97 (g)
Sodium 5.19 (mg)

Indicative values for a portion of 175 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

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2 cups whipping cream
3 egg yolks
11 oz figs (with skin)
1 pinch cinnamon powder
2 tbsps water
7 oz figs (in pieces)
11 oz figs (in slices)

Fig Ice Cream

Tools

Fig Ice Cream

1 Electric whisk or the Thermomix with the butterfly attachment
1 Container with lid for 2-quart ice cream
1 Blender
1 Thermometer

Steps

To prepare

First, we need to choose organic figs, as we will use both the fruit and the skin. The eggs must be fresh.
Separate the yolks from the whites and put the yolks together with the figs, cinnamon, and water in the jug of your blender.
We will not use sugar in this recipe as you can see. Blend everything and then transfer the mixture into a bowl and cook in a double boiler, stirring with the whisks until the mixture reaches 170-176°F.
Let it cool in the fridge and in the meantime, whip the cream.
Once the mixture has cooled and the cream is whipped…..
proceed to combine them little by little, mixing with hand whisks from top to bottom.
Put the yolks with the figs, water, and cinnamon in the jug, blend for 15 seconds at speed 8.
Scoop with the spatula and proceed with pasteurization: Insert the butterfly then cook for 6 minutes at 176°F speed 4.
Cool the mixture in the fridge with the jug, then once the jug is nice and cold, pour the cream into it and whip with the butterfly inserted for 4 minutes speed 4
You should obtain a smooth and homogeneous mixture.
We take an ice cream container and put half of the mixture.
We add the figs in small pieces and the rest of the mixture
We level the surface and
place more figs cut into wedges on top.
Transfer to freezer for at least six hours.
Here is the fig ice cream ready.