Sun Dried Figs Ice Cream without eggs

Figs can be eaten fresh or dried, or processed into jam, rolls, biscuits and other types of desserts. Since the ripe fruit does not transport and keep well, most commercial production is in dried and processed forms. Raw figs contain roughly 80% water and 20% carbohydrates with negligible protein, fat and micro nutrient content. They are a moderate source of dietary fiber. I remember my mom used to soak the dry figs in warm water, the used to boil in whole milk and reduce the milk with little sugar and give it to us kids before going to bed.  It was out of this world.  Believe it or not, I am not a fan of ice cream, but my husband loves ice cream, so following my mom's milk and dried figs reduction recipe, I decided to make this ice cream.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

• 12-15 Sun dried figs
  
• 1/2 cup of powdered sugar
• 1/2  can of condensed milk or 3/4 cup of powdered sugar.
  
• 1 cup of dry milk powder
• 3 cans of evaporated milk (one to cook the figs in and 2 for the ice cream mix)
  
• 8 oz  chilled heavy whipping cream 
• 3-4 Maria Biscuit (I used Goya brand)
• 1 tsp vanilla extract
• 1 table spoon of  Turbinado sugar
  
• 1 tsp of ice cream essence (optional, you can get it from local Indian grocer)

• You will need an ice cream maker for this, I used Cuisinart frozen yogurt  maker for this, you have to put the container in the freezer for at least 8 hours prior to making ice cream.
• If using any other brand, you can follow instruction per package. 
• Also place a stainless steel bowl to chill in fridge to whisk the whipping cream prior to adding to ice cream mix.

 

 

 

 

 

 

Method:

• Take the little stem out of the each fig ending. 
• Wash and soak the dried figs in  hot water, until they soften.  
• Discard the water and add one can of evaporated milk to the figs in microwave safe bowl.
• Place the bowl uncovered in microwave and set the timer for 10 min on high power.
• Cook the milk and figs on high power,  taking it out every 2-3 min to stir the mix.
• Add Turbinado sugar when there are about 2-3 min of cooking left on time,  place it back in MW and cook it again for remaining 2-3 min.
• The reduction should be quite thick now.
• Set side and let it cool.
• Blend the mix with hand blender until smooth thick paste.
  

• In a separate bowl add powdered sugar or condensed milk, 2 cans of evaporated milk, milk powder,  and Marie biscuits. Set aside. (you can grind the biscuits in food processor prior to this but I did not as the soften in milk anyways)
• In another chilled bowl whisk the cold heavy whipping cream until thickens a little.
• Add  figs reduction pulp,  and vanilla and ice cream essence if using it.
  
• Fold in the  whisked whipping cream.

• Mix well.
• If not using condensed milk you can taste the mix and see if it needs more powdered sugar, you can add accordingly.
• Turn the ice cream/ frozen yogurt machine on with ice cream bowl (that you had placed in the freezer over night)
• Add the ice cream mix to the ice cream bowl.
• Follow the instruction on your ice cream machine, I let it churn for 35 min.
• You can serve immediately or place in a freezer safe plastic ice cream container (I have Tupperware ice cream 1/2 gallon rectangular container that works the best) 
  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Recipe and Photographs by Surekha.

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