Fig and Toasted Walnut Ice Cream
This Fresh Fig and Toasted Walnut Ice Cream is a smooth, creamy treat with natural sweetness from ripe figs and a satisfying crunch of toasted walnuts. Perfect for summer or fig season, it’s a simple, wholesome dessert packed with fiber, healthy fats, and antioxidants — ideal for both everyday indulgence and special occasions.
Equipment
- 1 Ice Cream Maker (Cuisinart recommended)
- 1 blender
- 1-Baking tray
- 1 mixing bowl
- 1 airtight container
- Measuring Cups and Spoons
Ingredients
- 15 ripe fresh figs chopped
- 1 cup granulated sugar
- 1 cup whole milk
- 2 cups heavy cream
- 1 teaspoon pure vanilla extract
- ⅔ cup toasted walnuts chopped (divided)
- ⅓ cup fresh figs chopped (for garnish)
Instructions
- Prepare Ice Cream Maker Bowl: Place the freezer bowl of your ice cream maker in the freezer at least 24 hours before starting the recipe. This step is essential for achieving the smooth, creamy texture that makes homemade ice cream exceptional. Ensure the bowl remains undisturbed during freezing so it stays thoroughly chilled.
- Toast the Walnuts: Preheat the oven to 300°F (150°C). Spread the walnuts evenly on a baking tray and place them in the oven for a few minutes. Toast them until they release their aroma and turn slightly golden. Keep a close watch to prevent burning. Remove them from the oven and allow them to cool completely before chopping into small chunks. Set aside for later use.
- Make Fig Puree: Wash and dry the fresh figs. Cut them open and scoop out the soft inner flesh. Place the fig flesh in a blender along with granulated sugar and whole milk. Blend on high until the mixture becomes a smooth puree. If fresh figs are unavailable, dried figs soaked in warm milk for about 30 minutes can be used instead.
- Combine Cream and Puree: In a separate mixing bowl, add heavy cream and pure vanilla extract. Stir gently until fully combined and smooth. Then, fold in the fig puree until the mixture is evenly blended. This creates a creamy base that will infuse the ice cream with a rich fig flavor.
- Churn Ice Cream: Remove the frozen bowl from the ice cream maker and assemble according to the manufacturer’s instructions. Turn on the machine and slowly pour in the fig-cream mixture. Allow it to churn for about 20 minutes or until the mixture thickens into a soft, creamy texture.
- Add Toasted Walnuts: Five minutes before churning is complete, add the chopped toasted walnuts into the mixture. This ensures that the nuts remain crunchy and are evenly distributed. Continue churning until the walnuts are fully incorporated and the ice cream achieves a velvety consistency.
- Freeze for Firmness: Transfer the soft ice cream into an airtight container. Smooth the top with a spatula to create an even surface. Place the container in the freezer for 3–4 hours to allow the ice cream to firm up to the desired consistency.
- Serve and Garnish: Remove the ice cream from the freezer about 5–10 minutes before serving so it softens slightly for easier scooping. Scoop generous portions into bowls or cones. Garnish with the reserved toasted walnut pieces and chopped fresh figs for added texture and elegance. Enjoy this creamy fig delight!
Notes
- Fresh figs are seasonal, so if unavailable, dried figs soaked in warm milk make a wonderful substitute while keeping the flavor authentic.
- Toasting walnuts enhances their aroma and flavor, but avoid over-toasting to prevent bitterness.
- You can adjust the sugar level depending on fig sweetness — ripe figs usually require less sugar.
- Vanilla extract can be substituted with almond extract for a unique flavor twist.
- For a creamier texture, use full-fat cream and milk; for a lighter version, try substituting half the cream with whole milk.
