Surprisingly, a lot of people have never seen a fresh fig. When they do, they invariably ask, “What is that?” Indeed, a majority of the fig harvest gets dried and made into the familiar bar cookies. But fresh figs have a sweet succulence that is unmatched by their dried counterparts. A fig is ripe when the sides crack and split and a dewy drop of juice starts to ooze from the tiny hole in the bottom. Once picked, figs don’t ripen any more, so buy only figs that are dead-ripe. For best results, use Black Mission figs, which will give the ice cream a lovely deep-violet color.

　　

Ingredients

makes about 3 cups (750 ml)

　　2 pounds (1 kg) fresh figs (about 20)

　　1/2 cup (125 ml) water

　　1 lemon, preferably unsprayed

　　3/4 cup (150 g) sugar

　　1 cup (250 ml) heavy cream

　　1/2 teaspoon freshly squeezed lemon juice, or more to taste

　　

Step 1

Remove the hard stem ends from the figs, then cut each fig into 8 pieces. Put the figs in a medium, nonreactive saucepan with the water, and zest the lemon directly into the saucepan. Cover and cook over medium heat, stirring occasionally, until the figs are tender, 8 to 10 minutes.

　　

Step 2

Remove the lid, add the sugar, and continue to cook, stirring frequently, until the figs are a jamlike consistency. Remove from the heat and let cool to room temperature. Once cool, purée the fig paste in a blender or food processor with the cream and lemon juice. Taste, then add more lemon juice if desired.

　　

Step 3

Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.

　　The Perfect Scoop