It's Not A Cookie, It's A Newton

September 19th, what a perfect mix of warm weather, with the promises of Fall soon upon us.  Hot enough for some ice cream made with a fruit (well technically a flower) that looks like fall, but tastes like summer, the California Fig.  When I spotted these beauties the other day in Sprouts, it instantly made me think of ice cream, and what a nice marriage the two would make.  Turns out, it was a match made in heaven.  Oh how sweet.

Vanilla Fig Ice Cream with Orange Essence

1 quart fresh figs, sliced into eighths

2/3 cup sugar

zest of 1/2 an orange

1/2 cup of water

Combine all ingredients in a sauce pan and simmer on low for about 5-8 minutes until the figs break up and the sugar melts, creating a jam like consistency.  Let cool to room temperature, then puree with a hand blender and chill.

1 cup milk, well chilled (we used 2%)

3/4 cup sugar

2 cups heavy cream (don't skimp here)

1 teaspoon pure vanilla extract

Whisk all ingredients until combined.  Add the fig sauce and stir.  Pour into ice cream maker and make according to manufacturer's instructions.

*We have a Cuisinart Mix It In Soft Serve Ice Cream Maker and we love it.   The paddle recently broke and Cuisinart customer service sent us a new one with absolutely no hassle or questions asked.

The results?  Ice cream so good that 2 kids who don't like figs (I gave them a Fig Newton once and they spit it out, their taste buds revolting in disgust), licked the paddle and bowl clean.  Proving that you could mix just about any ingredient into ice cream and kids will clamor for it.

 Things may have got a little out of hand

My handsome sous chef

And the final product, drizzled with some honey

 

I'm linking up this lovely recipe here to Heather's Making It Lovely Monday.  Please hop on over and say hi!