Fig Ice Cream

Gelato di Fichi

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 450 g/1 lb fresh figs
  • 150 g/5 oz sugar
  • 200 ml/7 fl oz milk
  • juice of ½ lemon
  • 3 tablespoons brandy
  • 1 fresh fig per serving


    Peel the figs (if you leave the skin on half the figs a speckled effect is obtained in the ice cream). Put all the figs in the food processor and blend until a creamy texture is obtained. Add the sugar, milk, lemon juice and brandy, and process a few times more. Churn in an ice-cream maker.

    Serve the fig ice cream with a petalled fig.