Fig Ice cream

hubby sent me a link to a recipe for Fig Ice Cream. So I did a little copy/paste to mine.
I will report of if icy goodness after we make it


Fig Ice Cream
Making this ice cream with fresh figs is a true luxury, but the fresh taste and texture are worth it. That said, figs can be mighty expensive, so sometimes I use half fresh figs and substitute the rest with good quality fig preserves.

2 lbs fresh figs (about 20), or substitute 1 cup fig preserves
1 tsp lemon juice
1/4 tsp cloves (anise or cardamom also work nicely)
3/4 cup sugar
pinch salt
1 cup heavy cream
1/2 cup half-and-half

1. Remove the stems from the figs and chop them into small pieces. Place the figs in a saucepan with 1/2 cup of water and the sugar. Cook the mixture over medium heat, stirring occasionally, until the fig mixture is very thick, soft, and jammy, this may take as long as 20-25 minutes. You should have about 1 cup of fresh fig jam.
2. Cool the fig mixture slightly, then purée the fig mixture with the cream, half-and-half, cloves, salt, and lemon juice (if you’re substituting fig preserves, simply purée them here and omit the sugar).
3. Chill the mixture thoroughly in the refrigerator, at least 3 hours or overnight. Churn in your ice cream machine according to the manufacturer’s directions.