Today is National Ice Cream Day.
With 100+ degree days forecast for the upcoming seven days, I think we should get at least a week to relish in ice cream guilt-free.
I have fond memories of attending ice cream socials at my late aunt and uncle’s rural Nebraska church, with many many hours spent beforehand, cranking the ice cream maker, churning batch after batch of homemade ice cream for the event. There is something so comforting and nostalgic about the old wooden ice cream maker, packed with ice and rock salt, the quintessential sight and sound of summer. I am sure my son won’t have such fond memories of his mom pulling out the Cuisinart ice cream maker, pouring in the ice cream mixture and flipping the switch to On. But there is something to be said for whipping up a quick batch of ice cream on a hot July afternoon… And I love the smaller size of the Cuisinart ice cream maker, as it allows me to experiment with flavor combinations.
(The Cuisinart ice cream maker insert needs to be chilled in the freezer the night before making ice cream. This recipe can be adjusted for other ice cream makers.)
Fig Chocolate Chunk Ice Cream
1/4 cup sugar
1 tablespoon vanilla
1 cup heavy cream
1 cup whole milk
1 cup fig pulp
1/4 cup chocolate chunks, chopped
Slice the figs and scoop the pulp out with a spoon. Mix together all of the ingredients, except the chocolate chunks. Chill in the refrigerator for a few hours. Prepare your ice cream maker and add the liquid mixture. Churn until it is mostly set. Add chocolate chunks and churn until combined. Once the mixture is frozen, transfer to a freezer-safe container. Cover and freeze for several hours before eating.
(I have Celeste figs in my garden… It took several dozen of the small figs to make one cup.)
