Closeup FigsYield: about 1 quart


1 lb. figs, chopped
2 tablespoon water

Ice Cream:
2 cups whole milk
1 cup heavy cream
1 vanilla bean, seeded
2 tablespoon fennel seeds, toasted
pinch of salt
1 cup sugar
6 egg yolks


For the Compote:

In a medium sauce pan, dissolve sugar in water. Add figs and simmer until soft and liquid has thickened to a jam consistency. Remove from heat and cool.

For the Ice Cream:

In a medium saucepan, combine the milk, cream, vanilla, fennel seeds, and salt, and bring to a boil.In a separate bowl using a whisk, beat the sugar and egg yolks until pale in color.Add a little of the hot milk mixture, about 1/2 cup, to the egg and sugar to temper it. Add the rest of the egg and sugar to the hot milk and return to the heat. Bring to a boil, stirring constantly to avoid scorching on the bottom of the pan, until the temperature reaches 175F degrees. Remove from the heat and chill.¬†¬†Strain out the vanilla and fennel, then fold in the compote.Transfer to an ice cream maker and freeze according to the manufacturer’s instructions.

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