Mississippi fresh fig ice cream from A Love Affair with Southern Cooking: Recipes and Recollections by Jean Anderson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bellatavia on October 01, 2011

    I love to make ice cream, and have triend many different bases for custards. This was the first one I ever made that required 8 (EIGHT!) egg yolks, making this technically a frozen custard rather than an ice cream. However, the resulting ice cream was quite decadently rich, with a thick creamy texture. The only thing that I would change about this recipe is to use 1/3 less sugar. I found the ice cream to be overly-sweet, so much so that it nearly drowned out the fig flavor. And, as the recipe notes, the riper the figs, the better.

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