Simple, practical, and full of everyday flavour, Fig Ice Cream With Honey Roasted Almonds is a vegetarian dessert made with + ⅛ cup fig puree [from 9-10 dried calimyrna figs], granulated sugar, and heavy cream. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: Not specified
- Cook time: Not specified
- Total time: Not specified
- Yield: 8
- Category: Dessert
- Cuisine: Kitchen notes
Ingredients
- ½ cup + ⅛ cup fig puree [from 9-10 dried calimyrna figs]
- ½ cup granulated sugar
- 1.25 cups heavy cream
- ¾ cup whole milk
- 1 cup honey roasted almonds (see recipe here)
Method
- Place figs in a pan full of water and let it simmer on medium heat for around 25-30 minutes or till the figs are completely soft.
- Once the figs are soft, trim off their stems and puree using a blender. Set aside.
- In a bowl whisk together milk and granulated sugar till the sugar dissolved.
- Add the heavy cream and the fig puree and mix till well combined.
- Strain this mixture to get rid of any lumps from the puree.
- Chill the mixture for minimum of 4 hours or overnight.
- Prepare ice cream according to your ice cream machine manufacturer's instruction.
- Add in the honey roasted almonds towards the last 5 minutes of ice cream churning.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
