Is it “hellified” hot any where else in the country? I’m sitting here in Dallas, Georgia thinking about the time I went to Louisiana and my grandmother had these lovely plump figs falling off her fig tree. I had never tasted a fresh fig off the tree and it was amazing. She talked about fig jam and the like. My daughter turned up her nose, but what do children really know, their delicate little palates are just so under developed.

Soon figs will be at the farmers market and I’m treating myself to some good old fashioned fig ice cream from a recipe I located in this little cookbook titled Favorite New Orleans Recipes I purchased in New Orleans more than 25 years ago.

Here is my modified version of Fig Ice Cream Recipe for those who can already get figs!

If you are not familiar with making homemade ice cream, tread slowly.

4 cups fresh whole figs, peeled

1 cup superfine sugar (don’t use granulated)

1/4 teaspoon salt

6 large egg yolks

2 cups whole milk, scalded (don’t substitute anything else)

2 cups whipping cream or heavy cream

2 teaspoons vanilla, (Ronald Reginald is best)

In a large bowl beat the sugar, salt and egg yolks until light yellow.

In a double boiler, pour in the egg mixture and slowly add the milk, beating with a wire whisk until the mixture thickens and coats the back of a spoon.

Remove the double boiler pot from the water and cool for about 10 minutes.

Strain the mixture.

Add heavy cream and vanilla.

Carefully fold in the peeled fig pulp, keep it as whole as possible.

Freeze using a 2 quart hand turned ice cream freezer or electric ice cream freezer.

You should get just under 2 quarts of ice cream.

Want to learn more about figs? click here