Vanilla Ice Cream with Honey Roasted Figs
I’ve made a lot of vanilla ice cream recipes over the years, probably because it’s my all-time favourite flavour, but I think I’m settling on this recipe as my best ever. I quite enjoy ice cream made with a cooked custard base, which is a far more laborious process, but I’ve always preferred the freshness of a recipe made with uncooked eggs. Perhaps because it’s more creamy and less eggy, I love the simplicity of making it too.
I picked up the most beautiful box of fresh figs and decided these beauties would be perfect roasted with honey and swirled through vanilla ice cream. I didn’t want to overcomplicate the flavours because quite frankly, figs are so perfect as they are. A light drizzle of honey and a quick 15-minute roast was all that was required to make a gorgeous swirl. I ended up roasting double what was needed for this recipe, and the excess made a perfect quick fig jam, wonderful served with cream cheese on thick sourdough toast.
The texture of this ice cream is perfect. I used all cream instead of a combination of milk and cream, which gives it an incredibly smooth, creamy texture. From now on, this base recipe is my go-to.
About Using Raw Eggs in Vanilla Ice Cream
I often get asked about using raw eggs in ice cream. Many large ice cream producers such as Häagen-Dazs and Ben & Jerry’s use raw egg recipes. I always buy very fresh free-range eggs from a reputable retailer or farm. Proper mayonnaise is made with raw egg yolk, and if you eat your eggs runny (which is the only way to eat them), you’re consuming raw egg yolk. Tiraiso is another famous dessert that uses raw egg yolks. There’s nothing to worry about if your eggs are fresh and from a good source.
Why This Vanilla Ice Cream Recipe Works
The uncooked egg base creates an incredibly smooth, creamy texture without the custard’s eggy flavour. Using all cream rather than a milk and cream combination makes it even more luxurious.
The honey-roasted figs become jammy and concentrated, creating pockets of sweet, fruity flavour throughout the ice cream. Roasting brings out the natural sugars in the figs, whilst the honey adds a floral sweetness.
Tips for Success for Vanilla Ice Cream
For the figs:
- Choose ripe but firm figs. Overly soft ones will turn to mush when roasted.
- Don’t skip opening them like flowers. This allows the honey to penetrate and caramelise.
- Double the fig roasting if you want extra for toast or yoghurt. It makes a delicious quick jam.
For the ice cream:
- Use fresh, high-quality free-range eggs from a reputable source.
- Beat the egg yolks and sugar for the full 5 minutes. This creates volume and a smooth texture.
- Pre-freeze a metal container before churning. The ice cream melts quickly straight from the machine, so a frozen container helps maintain the texture whilst you create the swirl.
- Work quickly when swirling. The longer the ice cream sits out, the softer it becomes.
No ice cream maker? Use the zip-lock bag method detailed in the recipe below. It works brilliantly for cream-based ice creams.
Variations
Different fruits: Try this method with roasted apricots, plums or peaches in summer.
Add texture: Fold in chopped toasted pistachios or walnuts with the fig swirl.
Spiced version: Add a pinch of cinnamon or cardamom to the figs before roasting.
Balsamic twist: Drizzle a tiny amount of aged balsamic over the figs before roasting for depth.
Frequently Asked Questions
Is it safe to use raw eggs?
Yes, if your eggs are fresh and from a reputable source. Many commercial ice creams use raw eggs. Always use fresh free-range eggs.
Can I use milk instead of cream?
You can use a combination of milk and cream (1 cup milk, 1 cup cream), but the texture won’t be as rich and creamy.
Do I need an ice cream maker?
No. The recipe includes a no-churn method using a zip-lock bag and food processor that works beautifully.
Can I make this ahead?
Yes. Make the roasted figs up to 3 days ahead and store in the fridge. Churn the ice cream when ready to serve, or make it up to 1 week ahead.
What if I can’t find fresh figs?
This recipe is best with fresh figs when they’re in season. Dried figs won’t work for the swirl as they need the moisture from fresh fruit.
Can I use double cream?
Yes, though regular cream (about 35% fat) gives the best texture. Double cream may make it too rich.
Vanilla Ice Cream with Honey Roasted Figs Recipe
Ingredients
For the honey roasted fig swirl:
- 150 grams fresh figs stems trimmed
- 1 tablespoon honey approximately
For the vanilla ice cream:
- 100 grams 1/2 cup white sugar
- 2 large free-range egg yolks
- Pinch of salt
- 500 ml 2 cups regular cream (not double or heavy)
- 1 teaspoon vanilla extract
Instructions
Roast the Figs:
- Preheat the oven to 180°C/350°F.
- Cut a cross through the top of each fig and squeeze gently to open them up like a flower, about a quarter to halfway down.
- Drizzle honey into the centre of each fig. Place them close together in a small oven dish.
- Roast for 15-20 minutes, depending on size. Small figs need 15 minutes; larger ones need 20 minutes. Remove and allow to cool completely.
Make the Ice Cream Base:
- In a large bowl, beat the egg yolks and sugar together with an electric mixer for about 5 minutes until pale and thick.
- Add the salt, cream and vanilla extract. Beat for 4-5 minutes until the cream looks softly whipped and has increased in volume.
Churn the Ice Cream:
- Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20-25 minutes).
Create the Swirl:
- Working quickly, decant half the churned ice cream into a pre-frozen metal container and spread to flatten.
- Add half the cooled roasted figs in dollops over the ice cream. Use a skewer to swirl the fig through the ice cream in a figure-eight motion.
- Top with the remaining vanilla ice cream and repeat with the remaining figs, swirling again.
- Cover immediately and freeze for at least 4 hours before serving.
No-Churn Method (Without Ice Cream Maker):
- After making the ice cream base in step 6, pour the mixture into a large zip-lock bag. Seal, removing as much air as possible, and flatten on a tray.
- Freeze until completely solid (several hours or overnight). The mixture will still be slightly pliable.
- Cut the frozen slab out of the bag, break into chunks, and place in a food processor.
- Process for 1-2 minutes until smooth and creamy.
- Quickly decant and swirl with the roasted figs as per steps 8-11 above.
Notes
- Use fresh, high-quality free-range eggs from a reputable source for food safety.
- Pre-freezing a metal container helps prevent the ice cream from melting too quickly whilst you create the swirl.
- Double the fig roasting recipe if you want extra for spreading on toast with cream cheese. It makes a delicious quick jam.
- Regular cream (about 35% fat) works best. Double cream may be too rich; a milk-and-cream combination will be less rich.
- The no-churn method works brilliantly for this cream-based ice cream. It hasn’t been tested with sorbets.
Storage Instructions
Freezer: Store in an airtight container for up to 2 weeks. Best texture within the first week. Serving: Remove from freezer 5-10 minutes before serving to soften slightly for easier scooping.
More Ice Cream Recipes
Coffee tequila ice cream with smashed malted chocolates
Blueberry ice cream with maple and cinnamon
Granadilla (passion fruit) sorbet
granadilla / passion fruit sorbet
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Sam, even though I don’t make 90% of your recipies, the pictures always leave me wanting to try. I really love your photography (and your food).
Ah Sam, it may be ice cream but it just shouts early autumn, positively my favourite time of year. I am so making this one.
This is wonderful. Those figs are beautiful and the ice-cream looks so soft serve. You’ve photographed this is beautifully.
Hi Lizet. I agree, figs mean auumn to me too. Also my favourite time of year by far. x
Thanks so much Ryan – Im so glad you enjoy. I always hope to inspire people to cook / bake / ice cream make more/ :-). Also happy for people to just look at my pics.
Thanks Angela. The texture of this ice ceram was so lovely and creamy. Very soft too without any ice crystals.
That looks so good Sam! And fresh figs are just one of my favorite thing to eat. I have to try this soon 🙂
I need to invest in an ice-cream maker, as every ice-cream post you do always sounds amazing. Have a lovely weekend. 🙂
This ice cream looks amazing! I absolutely adore figs 🙂 Gorgeous photos too, as usual!
So lovely, the fig and honey swirl is beautiful!
Hey Sam looks delicious. Thanks for including the method for those without an ice cream machine, I will definitely be giving the ‘zip lock’ method a try!!
Sam, can I use the zip lock bag method to make all other ice creams as well? Have not invested in an ice cream maker, definitely on the list. Thank you for an inspirational blog!
Hi Naomi, I have only tested it on cream based ones and not sorbets, so definitely for those.
Looks yummy. I’m very keen to try some ice cream recipes. Can you recommend a specific ice cream maker for home use? x
Hi Yplandi – I bought my machine 12 years ago so I’m not familiar with the curent domestic ice cream maker market. Go for the biggest one possible and what you can afford. If you have a KitchenAid mixer you can get a ice cream bowl attachment which works brilliantly.