Turkish Fig Ice Cream with Honey and Pistachios

Ingredients

• 500 g fresh figs
• 400 ml heavy cream
• 200 ml whole milk
• 150 g sugar
• 3 tbsp honey
• 4 piece egg yolks
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• 50 g pistachios
• 1 pinch salt

Instructions

1. Prepare fig puree

   Remove stems from figs and chop them roughly into quarters. Place figs in a saucepan over medium heat for 8-10 minutes, stirring occasionally until they break down and become jammy. Blend until smooth and strain through fine mesh to remove seeds if desired. Do not overcook or the figs will become bitter.

2. Heat milk mixture

   Combine milk and cream in a heavy-bottomed saucepan over medium-low heat for 5-6 minutes until small bubbles form around edges and mixture is steaming. The mixture should reach 70°C but not boil. Do not let it come to a full boil or it will curdle.

3. Prepare custard base

   Whisk egg yolks with sugar in a large bowl over medium speed for 3-4 minutes until pale and thick ribbons form when lifted. Slowly pour hot milk mixture while whisking continuously to temper the eggs. The mixture should coat the back of a spoon. Do not add hot milk too quickly or eggs will scramble.

4. Cook custard

   Return mixture to saucepan over low heat for 6-8 minutes, stirring constantly with wooden spoon until it reaches 85°C and coats spoon thickly. The custard should leave a clear line when you run your finger across the spoon. Do not let temperature exceed 85°C or custard will curdle.

5. Combine ingredients

   Remove custard from heat and immediately stir in fig puree, honey, vanilla, lemon juice, and salt over low heat for 2-3 minutes until well combined. The mixture should be smooth and fragrant with no lumps visible. Do not overmix or air bubbles will form.

6. Chill mixture

   Cover custard with plastic wrap directly touching surface and refrigerate over no heat for 4-6 hours until completely cold and thickened. The mixture should feel cold to touch and coat spoon heavily. Do not skip this step or ice cream will have icy crystals.

7. Churn ice cream

   Pour cold mixture into ice cream maker and churn over medium speed for 20-25 minutes until thick and creamy like soft serve consistency. Add roughly chopped pistachios in final 2 minutes of churning. Do not over-churn or texture will become grainy.

8. Freeze completely

   Transfer ice cream to airtight container and freeze over no heat for 4-6 hours until firm enough to scoop. The surface should be solid but still creamy underneath. Do not store uncovered or ice crystals will form on surface.

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