No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Fresh-Fig and Chocolate-Chunk Ice Cream

  • Prep:
  • Total Time:
  • Yield: Makes about 1 1/2 quarts
Fresh-Fig and Chocolate-Chunk Ice Cream

Photography: Naho Kubota

Source: Martha Stewart Living, July 2013

Ingredients

  • 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

Directions

  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.