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Honey-Drizzled Fig Ricotta Ice Cream Recipe

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Indulge in the creamy delight of Honey-Drizzled Fig and Ricotta Ice Cream, featuring luscious roasted figs coated in butter and honey, swirled through a rich ricotta and cream base. This elegant homemade treat combines the natural sweetness of figs with the velvety texture of ricotta ice cream, enhanced by subtle notes of lemon and honey drizzle, perfect for a sophisticated dessert or a summer refreshment.

Ingredients

For the roasted figs:

  • 2 tbsp unsalted butter (Kerrygold recommended)
  • 2 tbsp dark amber honey
  • 1.5 lb mission figs
  • Pinch of sea salt

For the ice cream base:

  • 2 cups whole milk ricotta cheese (BelGioioso recommended)
  • 1 cup heavy cream
  • 6 large egg yolks
  • 1 tsp fresh lemon juice
  • 1/4 cup honey (plus extra for drizzling)
  • 3/4 cup sugar
  • Pinch of sea salt

Instructions

  1. Roasting the Figs: Preheat your oven to 375°F (190°C). Halve the mission figs and place them in a baking dish. Dot the figs with pieces of unsalted butter, drizzle dark amber honey over them, and sprinkle a pinch of sea salt. Roast for about 10-15 minutes until the figs are tender and caramelized. Remove from the oven and let them cool.
  2. Preparing the Ice Cream Base: In a medium bowl, whisk together the large egg yolks, sugar, and pinch of sea salt until the mixture is pale and creamy. In a separate bowl, combine the ricotta cheese, heavy cream, honey, and fresh lemon juice, stirring until smooth.
  3. Tempering the Egg Yolks: Slowly pour a small amount of warmed roasted fig syrup (collected during roasting) into the egg yolk mixture while whisking constantly to temper the eggs without scrambling them. Gradually add the rest of the warm liquid, mixing continuously.
  4. Cooking the Custard: Transfer the mixture to a saucepan and cook over low heat, stirring constantly with a wooden spoon or spatula. Cook until the custard thickens and coats the back of the spoon, about 5-7 minutes, ensuring it does not boil.
  5. Combining the Mixture: Remove from heat and strain the custard through a fine sieve into a clean bowl to ensure smoothness. Stir in the ricotta and cream mixture until fully incorporated.
  6. Chilling the Base: Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent skin formation. Refrigerate for at least 4 hours or overnight to chill thoroughly.
  7. Churning the Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to manufacturer instructions until it reaches a soft-serve consistency.
  8. Adding Roasted Figs: Gently fold the roasted figs into the ice cream, distributing them evenly without breaking them up too much.
  9. Freezing: Transfer the ice cream to a container and freeze for at least 4 hours to firm up.
  10. Serving: Serve scoops of the ice cream drizzled with extra honey for added sweetness and shine. Enjoy the creamy texture with the sweet, caramelized figs.

Notes

  • Use ripe mission figs for the best natural sweetness.
  • Be careful not to boil the custard; slow cooking ensures a creamy texture.
  • Allow the ice cream base to chill overnight for optimal flavor and texture.
  • If you don’t have an ice cream maker, pour the mixture into a shallow container and freeze, stirring every 30 minutes until firm.
  • For a dairy-free option, substitute ricotta and cream with plant-based alternatives, adjusting for consistency.

Find it online: https://mealoria.com/honey-drizzled-fig-ricotta-ice-cream-recipe/