Lazy Fig Ice Cream Recipes

Steps:

• Soak figs in a bowl of water until softened, 3 to 4 hours. Drain figs and chop.
• Combine chopped figs, 2 tablespoons sugar, and lemon juice in a saucepan over medium heat; cook and stir until until sugar is dissolved and figs begin to break down, 4 to 5 minutes. Remove saucepan from heat and cool to room temperature, 15 to 20 minutes. Cover saucepan with a lid and refrigerate.
• Heat half-and-half in a heavy saucepan over medium-high heat until hot but not boiling, 5 to 6 minutes. Remove saucepan from heat.
• Whisk 1/2 cup sugar, egg yolks, and salt together in a bowl until smooth. Temper egg mixture by drizzling 1 to 2 tablespoons half-and-half into egg mixture, while continuously whisking egg mixture until slightly warmed. Pour egg mixture into half-and-half and return saucepan to medium-low heat; cook, whisking constantly, until custard is smooth and thickened, about 5 minutes.
• Place saucepan with custard in the refrigerator, stirring occasionally, until chilled, about 30 minutes. Stir sour cream and vanilla extract into chilled custard. Cover saucepan and chill custard completely, at least 3 hours.
• Process custard in an ice cream maker according to manufacturer's instructions. Stir fig mixture into ice cream in the last 5 minutes of processing. Transfer fig ice cream to a container and freeze until solid.

Steps:

• Bring 2 cups water and the figs to a simmer in heavy small saucepan over high heat. Cover and reduce the heat to medium-low and simmer, turning occasionally, until the figs are very tender, about 30 minutes. Transfer the figs and 1/2 cup of the cooking liquid to a food processor (or add some water to make 1/2 cup). Blend until the figs are pureed and no large lumps remain. Transfer to a small bowl, cover and chill. (Fig puree can be made 1 week ahead.)
• Whisk the whipping cream, sugar, maple syrup, salt and egg yolks in a heavy large saucepan until blended. Whisk over medium heat until the custard thickens enough to coat a spoon (and the temperature registers 170 degrees F to 180 degrees F), 4 to 5 minutes. Remove the pan from the heat and immediately whisk 1/2 cup of the fig puree into the custard, reserving the remaining fig puree. Transfer the custard to a bowl and chill uncovered until cool, stirring occasionally, about 1 hour. Whisk in the sour cream and brandy.
• Process the custard in an ice cream maker according to the manufacturer's instructions. Transfer to a bowl, cover tightly and freeze until firm, at least 6 hours and up to 3 days.
• Scoop the ice cream into goblets or bowls. Spoon some Brandied Maple-Fig Sauce on top, sprinkle with pine nuts and serve.
• Stir the fig puree, maple syrup and brandy in a small bowl until blended. Cover and chill until needed. (The sauce can be made 1 day ahead.)

Steps:

• Cover the dried figs with boiling water and set aside until soft, about 2 hours.
• Drain the figs, cut into quarters, and place in a food processor; add in the eggs and process until smooth, about 1 minute.
• Combine the milk and sugar in a saucepan; place over low heat.
• Stir until the sugar dissolves and the milk comes to a boil.
• Immediately remove from the heat.
• With the food processor running, slowly pour the hot milk into the fig mixture through the feed tube.
• Process until completely smooth; pour the mixture into a large, clean bowl and allow to cool slightly.
• Stir in the cream, vanilla, and salt; cover and refrigerate until cold or overnight.
• Stir the chilled custard; freeze in 1 or 2 batches in your ice cream maker according to the manufacturer's directions.
• When finished, the ice cream will be soft but ready to eat; for firmer ice cream, transfer to a freezer safe container and freeze several hours or overnight.

Steps:

• Cut one ice cream sandwich in half.
• Place one whole and one half sandwich along a short side of 9X13" pan.
• Arrange eight sandwiches in opposite direction in the pan.
• Spread with half of the whipped topping, half of the sauces, and half of the peanuts.
• Repeat with remaining sandwiches, whipped topping, sauces, and peanuts. (Pan will be full.).
• Cover and freeze for up to two months. Remove from the freezer 20 minutes before serving.

Steps:

• Lightly beat eggs.
• Add 1 1/2 cups of sugar to the eggs and stir slightly.
• Mash figs with the remaining 1/2 cup sugar and add to egg mixture, blending lightly until mixed.
• Stir in half and half and pour into your ice cream freezer.
• Add enough milk to reach the "fill" line on the freezer.
• Freeze in your ice cream freezer until done.
• Allow to sit 15 minutes before serving.

Steps:

• I do this all in a blender, but you can use a mixing bowl after step 2.Combine milk and sugar. Blend until sugar is dissolved.
• Add the figs (I don't bother to peel the outer skin off, just make sure to remove any hard stems before use) and pulse until they are coarsely chopped (this is why I like the blender) - how much you pulse will depend on your preference. I like little chunks of fig in my ice cream, but you can also blend until they are smooth.
• Add the vanilla and the cream - MIX THESE IN WITH A SPATULA IF YOU ARE USING A BLENDER. If you actually use the blender at this point, you run the risk of turning it into thick cream.
• Pour the mixture into your ice cream maker and follow manufacturer's instructions.
• A few minutes before it's done, add the walnuts and dark chocolate coated ginger.
• Freeze in a freezer safe container until it sets up. This will also ripen the flavors. Enjoy!