Fig Icecream

Recipe by
Total Time:
9 hours
Serves: 8
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Difficulty: Medium

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  • 1 liter - whole fat milk
  • 100 gm - fresh cream
  • 7 to 8 - plump figs, soaked in water overnight or 6 to 7 - fresh ripe figs
  • 3/4 cup - soft brown sugar
  • 2 tbsp - corn flour
  • 1/4 tsp - vanilla essence

How to Make Fig Icecream

  • Dissolve corn flour in 1/4 cup cold milk, keep aside.
  • Boil remaining milk till 2/3 in volume.
  • Add sugar and stir till dissolved.
  • Add corn flour paste, stirring continuously till boiling resumes.
  • Simmer for 2-3 minutes, stirring occasionally.
  • Take off fire, add essence and cool to room temperature.
  • Freeze in a shallow ice cream tray, covering with plastic wrap.
  • Allow to set, but not to harden too much.
  • Whip cream till fluffy.
  • Mash fresh figs to desired consistency, or crush soaked ones in a mixer.
  • Break ice cream, whip till fluffy but not liquefied.
  • Transfer to a large bowl, fold in figs and cream.
  • Return to set till firm, and serve scoops of well-set ice cream.
  • It would take about 7-8 hours to set completely.