As we ease from Summer into Fall, let’s sit back and relax with a bowl of
Honey Ice Cream with Roasted Figs!
This post may contain paid links. For more information, please see our disclosure policy.
Figs are a key part of Honey Ice Cream with Roasted Figs…imagine that! I know figs are in season in the late summer/early Fall, so I put figs on my grocery list a few weeks back. No dice. So I put figs on the list again the next week. No dice. Notice the trend? Well that continued for several more weeks. In fact, I became buddy-buddy with the produce manager at our local grocery store. He made a number of calls to his suppliers, and it looked like the roasted figs might just have to wait until next year.
And then I called a local gourmet grocery store…and sure enough they had a couple packs of figs left. She said they were going fast, so I asked her to hold me two packs just until that afternoon. When I walked into the store later on, I was hopeful that the figs were still there. And what to my wondering eyes should appear, but a
miniature sleigh and 8 tiny reindeer a miniature pack of very expensive figs. Well, by this point, I was on a mission, so I decided to mortgage my house and pick up that pack of figs. And a short time later, I had this Honey Ice Cream with Roasted Figs all ready to serve!
The inspiration for this recipe came from a conversation I had with my buddy Arman. Last summer, he was telling me about a friend who was eating her way through gelato shops all over Italy. And one of the flavors she’d discovered was honey gelato topped with roasted figs. My mind was blown. So I set out to create this awesome dessert here at home. Doesn’t this one sound super gourmet? I added some caramelized walnuts to this ice cream, too…mainly because I love ice cream toppings. And caramelized walnuts just sounded like it deserved a spot in this ice cream!
This Honey Ice Cream with Roasted Figs is a perfect way to welcome the transition from Summer into Fall. Ice cream is the quintessential summer dessert, and the roasted figs + caramelized walnuts remind me of the comforting flavors of Fall. (For the record, ice cream makes for a great dessert even in the winter as evidenced by this Pumpkin Ice Cream…and this Peppermint Ice Cream…and this Eggnog Ice Cream… Hmm. I might have an ice cream problem.)
Funny story: the day after I found the figs at that gourmet grocery store, I happened to be in my regular grocery store grabbing a couple of things. The produce manager spotted me and came over with a huge grin on his face. Yup, he had found fresh figs. I didn’t have the heart to tell him I already found them at another store, so I grabbed another pack. Laura took those and turned ’em into a little appetizer for us. She sliced ’em in half, stuffed ’em with goat cheese and then wrapped ’em with prosciutto. A couple minutes on the grill and we had ourselves one tasty snack. Give that one a shot if you have leftover figs!
I saw a graphic on the weather channel the other day that Fall temperatures are supposed to be significantly above average for most of the country this year. Bah. I love Fall…and 90°F+ days just don’t lend themselves to hoodies and PSLs. But that’s ok, we’ll hang on to the summer a bit longer…especially since ice cream is involved! Enjoy!
Honey Ice Cream with Roasted Figs
For the Ice Cream
- Place the milk in a medium saucepan. Heat over medium-low until it just begins to simmer.
- While the milk is heating, whisk together the honey and egg yolks in a medium bowl. Gradually pour the hot milk into the egg yolks; whisking vigorously the entire time.
- Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until the mixture thickens noticeably and coats a wooden spoon. (~4-5 minutes) (Note: Do not let the mixture boil.)
- Remove mixture from heat and stir in the heavy cream and vanilla extract. Pour the mixture through a fine-mesh strainer into a clean container. Cover with plastic wrap, pressing the plastic directly onto the surface of the mixture, and refrigerate for several hours or overnight.
- Pour the ice cream mixture into an ice cream maker and freeze according to the manufacturer's directions.
- (Optional) If you desire a firmer ice cream, transfer the finished ice cream into the freezer for a couple of hours.
- Top ice cream with roasted figs and candied walnuts before serving.
For the Roasted Figs
- Preheat oven to 350°F.
- Slice the figs into wedges and place in a rimmed baking dish. Sprinkle figs with brown sugar and cinnamon.
- Bake for 20 minutes. Let cool before placing on ice cream.
For the Candied Walnuts
- Using a small, non-stick pan, add chopped walnuts, sugar, salt and butter. Place over medium heat and cook for 5-6 minutes, stirring frequently, or until sugar has completely melted and walnuts are evenly coated.
- Transfer walnuts onto parchment paper and spread apart using 2 spoons. (Tip: If you don’t separate the walnuts at this stage, they will stay in one large block once cooled.)
- Let cool before placing on ice cream.