This recipe can be made with any sweet ripe figs like the black mission or green figs.
makes 3 pints
- Combine the sugar, egg yolks and salt in a medium bowl and whisk until they look frothy & pale yellow, then set aside. Do not to leave the sugar and the egg yolk too long or the proteins will get hard and clumpy.
- Combine heavy cream, milk, cinnamon, cloves & cardamom seeds in a pot & heat on low-medium stirring constantly with a wooden spoon, scraping the sides. Wait until the mixture is hot, nearly to a boil.
- Take the mixture off of the heat & immediately pour half of it into a bowl with the eggs & sugar. Stir to combine & pour that mixture back into the pot with the heated cream. Put back on a low-medium heat, stirring constantly.
- The the mixture should feel thick, but won’t have much resistance. Every now and then pull the spoon out of the mixture and see how the cream holds onto it. The mixture is adequately heated when it coats the spoon. Remove from the heat, add 1 tsp of cardamom & set aside. Strain.
- Add the figs to ice cream base and chill the mixture for 2-3 hours or overnight.
- Add the mixture to ice cream maker* & churn for 20-30 minutes or until the machine stops.
*We used a Rival 4 qt Mixer which uses rock salt & ice. This is one of the cheapest ice cream makers you can buy, roughly $20.
ideas / variations
- Add chopped pistachios to the mixture or as a topping.
- Add ½ tsp kewra water to add floral notes.