Roasted Fig Sour Cream Ice Cream

Roasted Fig Sour Cream Ice Cream
Anita Schecter
  • Total: 31 mins
  • Prep: 1 mins
  • Cook: 30 mins
  • Chill: 2 hrs
  • Yield: 1 quart (8 servings)
Nutritional Guidelines (per serving)
257 Calories
17g Fat
24g Carbs
3g Protein
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Nutrition Facts
Servings: 1 quart (8 servings)
Amount per serving
Calories 257
% Daily Value*
Total Fat 17g 22%
Saturated Fat 10g 52%
Cholesterol 54mg 18%
Sodium 30mg 1%
Total Carbohydrate 24g 9%
Dietary Fiber 0g 1%
Protein 3g
Calcium 86mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Depending on your brand of ice cream maker's capacity, most ice cream bases call for about three cups of dairy and it's usually a combination of milk and cream. Want it less fattening? Use more milk and less cream. Want it super-premium rich? Use all cream. Calories aside, my favorite ratio for flavor is one cup of milk to two cups of cream. But that third cup can also be used to introduce different dairy flavors. I've replaced one cup of cream with an equal amount of cream cheese for a cheesecake flavored ice cream that is worth every calorie.

But using sour cream or buttermilk was new to me until I tasted some of the new artisan ice creams at the Fancy Food Show in late June. The tang is absolutely wonderful and brings a whole new level of refreshment to what is already a refreshing treat.

I do think the tangy ice creams go best with fruit flavors and it was pretty easy to decide on using seasonal figs. Roasting them brought out a wonderful flavor and aroma and the combination with the sour cream was heavenly.

Ingredients

  • 1 pint figs
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 cup sour cream
  • 3/4 cup sugar
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt

Steps to Make It

  1. Preheat the oven to 400 F.

  2. Wash the figs, cut off the stems and slice them in half.

  3. Place on a baking sheet lined with parchment paper and roast in the oven for 20 to 30 minutes or until the figs start to lightly caramelize.

  4. Allow to cool slightly and then add to a blender or small food processor. Puree until mostly smooth.

  5. In a large bowl, whisk together the whole milk, heavy cream, sour cream, sugar, vanilla, and salt until the sugar has dissolved.

  6. Whisk in the pureed roasted figs.

  7. Pour the mixture into your ice cream maker and follow manufacturer directions.

  8. Churn for 30 minutes and place in the freezer for at least two hours before serving.