Description
A creamy and elegant fig and ricotta ice cream that blends the natural sweetness of figs with the light richness of ricotta for a smooth and refreshing dessert.
Ingredients
- 300 g fresh figs, chopped
- 1 cup ricotta cheese
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/3 cup granulated sugar
- 2 tbsp honey
- 1 tsp vanilla extract
- 1 tsp lemon zest
- Pinch of salt
Instructions
- Wash and chop the figs, then place them in a saucepan with a bit of sugar and honey. Cook over medium heat for about 10 minutes until softened and juicy. Let cool completely.
- In a bowl, whisk the ricotta until smooth.
- Add heavy cream, milk, remaining sugar, vanilla extract, lemon zest, and salt. Mix until fully combined.
- Stir in the cooled fig mixture, blending to your desired texture (chunky or smooth).
- Pour the mixture into an ice cream maker and churn according to manufacturer instructions (about 20–25 minutes) until soft-serve consistency.
- Transfer to a container and freeze for 3–4 hours until firm.
- Let sit at room temperature for a few minutes before serving, then scoop and enjoy.
Notes
- Blend ricotta thoroughly to avoid grainy texture.
- Soak dried figs in warm water before using if substituting for fresh figs.
- Adjust sugar based on sweetness of figs.
- Churn properly for a creamier texture.
- Avoid repeated thawing and refreezing to maintain quality.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 22 g
- Sodium: 80 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 55 mg
