Fresh-Fig and Chocolate-Chunk Ice Cream
- 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
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.
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.