New This Month

Fresh-Fig and Chocolate-Chunk Ice Cream

  • Prep:
  • Total Time:
  • Yield: Makes about 1 1/2 quarts

Photography: Naho Kubota

Source: Martha Stewart Living, July 2013


  • 5 ounces ripe fresh figs, cut into 1/2-inch pieces (about 1 cup)
  • 1 tablespoon sugar
  • 3 ounces dark chocolate, finely chopped (about 1/2 cup)
  • Vanilla-Custard Ice Cream Base


  1. Chill a loaf pan in freezer at least 10 minutes. Meanwhile, sprinkle figs with sugar and toss to coat; let stand until juicy, about 5 minutes.

  2. Fold figs and chocolate into custard base with a rubber spatula. Freeze and churn in an ice cream maker according to manufacturer's directions, then transfer to pan. Cover with plastic wrap and freeze until hardened, at least 2 hours; ice cream can be frozen up to 2 weeks ahead.

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