fig & walnut ice cream

I made this ice-cream when the trees were still bare of leaves and my feet needed socks before they hit the floor.  It was perhaps a desire to hasten warmer weather that prompted me to use up leftover cream and whole milk from another, more winter-like dish.  Luckily, frozen desserts can be made well in advance…. so well in advance that almost a couple of months later, I am indulging in a generous scoop of this creamy deliciousness 🙂

When I was a kid, ice-cream and other frozen desserts were saved for special treats.  My most vivid memories are of eating kulfi at Chowpatty beach, but I also remember the times we got ice-cream home.  Usually when we were having guests for dinner.  That’s when the aluminum ice-cube trays in the tiny freezer compartment over the fridge had company in the form of a cardboard, brick-shaped container of Vanilla or the family favorite – the multi-layered Cassata.  I was especially happy when at times there was the one with figs – the Anjeer-Walnut.  Creamy and with the tiny fig seeds and pieces of walnut swirling around the mouth, giving it a nice crunch 🙂

Of late, ice-cream has become my preferred after-dinner dessert when we have guests over for dinner.  Paired with some fresh fruit, it makes for a light ending to a meal.  Most often home-made and churned in an ice-cream maker.  By habit, I have been making saffron and pistachio flavor in winter and mango in summer but this time, I wanted to try something different and the anjeer-walnut seemed like a natural choice.

Since I have been cutting down on white sugar and using either raw or alternative sugars more often, I decided to add coconut palm sugar that I had bought a while back.  It gave the ice-cream a more robust, malted flavor which matched very well with the figs. 

The creamiest of ice-creams usually have an egg-custard base.  But I was feeling lazy and decided to take a chance with a simple milk, cream and sugar trio.  The end result was delicious.  Creamy, no ice-crystals and with a wonderful texture.  The coconut sugar gave it a distinct taste and a lovely tan color, but you can always use raw sugar or white sugar if you prefer.  So even if you aren’t seeing scorching temperatures just yet, this is a perfect dessert when you want something ice-cold and sweet but not overly so.

Fig & Walnut Ice Cream

(Makes a little over a quart of ice-cream  )

Print Recipe

2 cups milk

2 cups heavy cream

1 cup coconut sugar

1 cup chopped dried figs
1/2 cup water

1/2 cup walnuts, lightly toasted & chopped

2 tbsp honey

Mix the water and dried figs in a small saucepan and bring to a boil.  Lower the flame to medium-low and cook for about 20 mins until the figs are very soft and all the water has evaporated.  Puree to a rough paste once the figs have cooled to room temperature.

While the figs are cooling, mix the milk and heavy cream in a pan.  Heat on a medium flame just until bubbles start to form around the edges.  Add the coconut sugar and honey and stir until is is completely melted.

Once it has cooled to room temperature, stir in the fig puree and chill overnight.

The next day, churn it in the ice-cream maker according to the directions of your particular brand manufacturer, adding the walnuts in the last few minutes.

Transfer to a container with a tight lid and freeze until completely set.

Enjoy!