I am in one of my ‘exotic fruits’ craving moods. Here as but a few of the fruits, I have been eating lately. If you don’t recognize them all they will soon be featured on CulturEatz.
Figs are on my top 5 favorite fruits of all times, fresh figs that is. Finding nice fresh figs in Quebec can be a challenge but last weekend I went to one of our farmer’s markets called Marché Jean-Talon. One stall was selling 2 fig containers for $5, I bought 4 containers.
I had a specific fig memory. It was October 2003 and I was in Carcassonne (South West of France) with my mother on holiday. We were in a square that doubled as a small market. My mom and I bought a bag of super ripe figs for so cheap. We just ate the whole bag in a matter of minutes.
Some figs were so ripe the skin of the fruit ripped and oozed sweet juices out into the bag. It was a messy snack but one of the best I ever had. I never found such ripe figs here but the ones I bought at the market last week were close. I knew I wanted to eat most of them fresh but I had visions of Fig Ice Cream.
Did you know that edible fig is one of the first plants that was cultivated by humans and that it is native to southwest Asia and the Mediterranean region?
But it has adapted quite well to the climate of Louisiana, California, Georgia, Oregon, Texas, South Carolina, and Washington in the United States, south-western British Columbia in Canada, Nuevo León and Coahuila in northeastern Mexico, as well as Australia, Chile, and South Africa.
A good thing since figs do not transport well. Before figs were introduced to other parts of the world the only way they could be enjoyed is dried.
How did it turn out? It is just simply sublime. I actually used milk and a bit of leftover sour cream. The cooking of the figs first brings it halfway to a jam consistency which I believe is the key to success in this recipe. Try it, you will not regret it.
Fig Ice Cream
- 1 lbs fresh figs
- 1/4 cup of water
- 1 tsp lemon juice
- 1/3 cup of sugar
- 1 cup of milk or heavy cream
- Remove the hard stem ends from the figs, then cut each fig into 8 pieces.
- Put the figs in a medium pan with the water, sugar and lemon juice. Cover and cook over medium heat, stirring occasionally, for about 8-10 minutes until the figs are tender.
- Remove from the heat and let cool to room temperature.
- Blend together with milk or cream. Chill in the fridge and then put in your ice cream maker per the manufacturer’s instructions.
Believe it or not but even though here figs are a common fruit and absolutely sweet and delicious (you can find fig trees on the side of the road), I have not seen fig ice-cream anywhere! Traditionally people make fig preserves with walnuts and sesame seeds or dry them for the winter as part of the winter provisions. Your fig ice-cream sounds incredible! I am going to try this next summer when I get the fig trees fresh figs again!
Evelyne…this is a little scary…we’re actually on the same wavelength again. I too, found wonderful figs and made ice cream (very diff. recipe)…still don’t know if I’ll make it in time to post about it…I’m sure glad you did ;o)
BTW…mine cost me slightly more! At the price you hunted down…I would have grabbed many more baskets ;o) Figs are at the top of my list too!
Have a great weekend,
Really Claudia, well they say great minds think alike! Would love to see your recipe. And yes at that price I may have to go back and get more!
Lovely lovely, and very impressed you managed to stop yourself from eating them before they made it to the ice cream. I am so looking forward to fig season.
I adore fresh figs! I’ve ever had fig ice cream, but I’ll bet it’s amazing!