Fresh Fig Ice Cream Recipe

• 2 pounds (1 kg) fresh figs (about 20)
• 1/2 cup (125 ml) water
• 1 lemon, preferably unsprayed
• 3/4 cup (150 g) sugar
• 1 cup (250 ml) heavy cream
• 1/2 teaspoon freshly squeezed lemon juice, or more to taste

1. Remove the hard stem ends from the figs, then cut each fig into 8 pieces. Put the figs in a medium, nonreactive saucepan with the water, and zest the lemon directly into the saucepan. Cover and cook over medium heat, stirring occasionally, until the figs are tender, 8 to 10 minutes.
2. Remove the lid, add the sugar, and continue to cook, stirring frequently, until the figs are a jamlike consistency. Remove from the heat and let cool to room temperature. Once cool, puree the fig paste in a blender or food processor with the cream and lemon juice. Taste, then add more lemon juice if desired.
3. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions.

fresh figs, water, lemon, sugar, heavy cream, freshly squeezed lemon juice

Taken from www.seriouseats.com/recipes/2011/07/fresh-fig-ice-cream-recipe.html (may not work)