Caramelized Fig and Chocolate Chunk Ice Cream

Caramelized fig and chocolate chunk ice cream packs vanilla ice cream with delicious flavors of autumn. A scoop of this ice cream is a luxurious treat that perfectly balances sweet, earthy figs with slightly bitter chocolate.

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Happy unofficial end of summer! Figs are generally in season during this time of the year, from late summer through early fall. Fresh figs are most abundant in the United States from July through October.

However, there are many ways to preserve figs beyond their season. You could make this super simple fig jam. Or, keep figs in the freezer by making whiskey yogurt fig popsicles and my new favorite fig obsession- caramelized fig ice cream.

Caramelized Fig Ice Cream

To make this delicious ice cream, I used my favorite vanilla ice cream base and loaded it with chopped caramelized figs and chocolate chunks.

I love ice cream that’s full of surprises. You get crunch from the large chunks of chocolate and sweet, chewy and maple-y goodness from the caramelized figs. And to round it all together, wonderfully rich and creamy vanilla ice ream.

Vanilla, figs, and chocolate make a terrific combo. They provide enough contrasting flavors to keep you wanting more.

How to Caramelize Figs

Caramelized figs are such a wonderful treat by themselves. Imagine the sweet flavors of fresh figs intensified by the contrasting slight bitterness of caramelized sugar. It’s dreamy.

It sounds fancy, but it’s a simple process. Melt butter in skillet then add sugar. Once sugar is melted, add the figs. The heat will soften the figs and caramelize the sugar. Allow to cool and chop the figs into smaller, bite-sized chunks. That’s it! 

These caramelized figs are wonderful atop overnight steel cut oatmeal or yogurt. Of course, they’re equally delicious just on their own!

More Fig Recipes

• Fig Banana Bread
• Oatmeal Fig Cookies
• Fig Tart with Honey and Pistachios
• Fig Pistachio Bostock

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Caramelized Fig and Chocolate Chunk Ice Cream

By Maryanne Cabrera

Vanilla ice cream base loaded with chopped caramelized figs and dark chocolate chunks.

Yield: about 1 quart

Servings: 8

Prep Time: 20 minutes mins

Chill Time: 12 hours hrs

Total Time: 12 hours hrs 20 minutes mins

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Ingredients

• ▢ 1 ½ cups whole milk
• ▢ 1 ½ cups heavy cream
• ▢ ½ cup granulated sugar, divided
• ▢ 6 large egg yolks
• ▢ 1 teaspoon vanilla paste, or pure vanilla extract
• ▢ ¾ cup roughly chopped dark chocolate
• ▢ caramelized figs (recipe follows)

Caramelized Figs:

• ▢ 8 oz fresh figs, halved
• ▢ 1 Tablespoon unsalted butter
• ▢ 3 Tablespoons dark brown sugar
• ▢ pinch kosher salt

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Instructions 

• In a medium pot, bring milk, cream and 2 Tbsp sugar to a boil.
• Meanwhile, in a large bowl, whisk together remaining sugar and yolks. Once milk mixture has come to a boil, lower heat. Temper hot milk into sugar-yolk mixture. Slowly add hot milk into yolks about ¼ cup at a time, whisking to distribute heat. Once all the milk has been added to yolk, transfer all contents back to the pot.
• Stir over medium-low heat until mixture reaches nappe consistency, or 180 degrees F on a kitchen thermometer. Stir frequently to ensure mixture does not burn at the bottom. Let mixture sit at 180 degrees F for 3 minutes to pasteurize eggs. Remove from heat and add vanilla paste. Stir to combine.
• Transfer mixture to an airtight container and let mature in the fridge overnight. Freeze mixture in ice cream maker according to your unit’s instructions. Once the volume has increased by half and has reached a soft serve consistency, add in chopped chocolate and caramelized figs. Let run for another 3 minutes to distribute fillings. Transfer ice cream to an airtight container and let rest in the freezer for at least 30 minutes before serving.
  

Caramelized Figs:

• Melt butter in a medium skillet over medium-high heat. Add sugar and stir to combine. Add halved figs to skillet. Toss in sugar-butter mixture. Cook over medium heat, stirring often, until figs have softened and mixture is jam-like in texture. Remove from heat and allow to cool. Roughly chop figs into a smaller chunks. Store in the fridge until ready to use.

Notes

I use this compressor ice cream maker. 

Nutrition

Calories: 419kcal, Carbohydrates: 34g, Protein: 6g, Fat: 29g, Saturated Fat: 17g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.1g, Cholesterol: 198mg, Sodium: 46mg, Potassium: 315mg, Fiber: 3g, Sugar: 29g, Vitamin A: 1004IU, Vitamin C: 1mg, Calcium: 128mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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