Gelato di Fichi

Fig Ice Cream

In Italy we peel figs before eating them and, automatically, I peeled them before using them for ice cream. Subsequently, I wondered what effect the peel would have had. A most agreeable one, I found when I tried it, deepening the color to a lovely pastel green and putting a keener edge on the taste. Without the peel, figs make a mellower ice cream. It is so simple to do, when fresh figs are available, that you may want to try both ways and choose for yourself.


  • 1 pound fresh, ripe figs
  • cup granulated sugar
  • cup water
  • cup milk


  1. Peel the figs and put them in a food processor or blender together with the sugar. Purée to a creamy consistency.
  2. Add the water and milk and process a few moments more.
  3. Transfer to an ice cream maker and freeze according to the manufacturer’s instructions.

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