Balsamic Fig Ice Cream
jump toRECIPE
This balsamic fig ice cream combines creamy custard ice cream with swirls of sweet fig jam and tangy balsamic glaze for a sophisticated dessert with balanced flavor. The figs bring natural sweetness while the balsamic adds a subtle acidity that cuts through the richness of the cream. In this recipe, homemade or store-bought fig jam is folded into a classic custard ice cream base before a balsamic swirl is added for contrast. If you’re looking for more refreshing desserts as the weather heats up, check out my orange creamsicle popsicles (they’re a total hit with kids!) or this creamy millet pudding with pistachios and rum-soaked raisins.
Why You’ll Love This Recipe
- Sweet and tangy balance – Fig jam adds natural sweetness while balsamic glaze cuts through the richness of the cream.
- Elevated ice cream flavor – The combination of figs and balsamic creates a unique, gourmet dessert.
- Perfect seasonal dessert – Figs pair beautifully with warm spices and creamy custard for a sophisticated ice cream.
Key Ingredients in This Recipe
- Fig jam – I use my homemade fig jam recipe. It’s made with black peppercorns and cinnamon to give the jam a warmer flavor and a fall twist. This recipe can easily be made with store-bought fig jam. It’s often found by the gourmet cheese counter at grocery stores.
- Balsamic vinegar – Balsamic adds a slightly sweet, acidic note to this dish. Balsamic is sweeter and more syrupy than other wine vinegars. It’s made from the unfermented juice of grapes, called “must,” and aged for 12 years or more.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Warm the fig jam slightly before adding it to the churned ice cream. Softer jam swirls more easily into the mixture and creates beautiful ribbons of fig flavor throughout the ice cream instead of clumps.
Swaps and Substitutions
- Fig jam: Store-bought fig jam works well if you don’t want to make homemade jam.
- Balsamic glaze: Substitute regular balsamic vinegar reduced slightly on the stovetop if glaze isn’t available.
- Whole milk: Half-and-half can be used for a slightly richer base.
- Heavy cream: Coconut cream can be used for a dairy-free twist, though the flavor will change slightly.
- Spices: Add a pinch of cinnamon or black pepper to enhance the warm flavor of the figs.
Special Equipment
To make this ice cream, you will need an ice cream maker! I use the attachment for the KitchenAid stand mixer that can be found on Amazon. This is a recipe that you have to plan ahead for.
How to Make Balsamic Fig Ice Cream (Step-by-Step)
- Heat the diary. In a medium saucepan over medium heat, bring the milk, cream, salt and ½ cup sugar to a simmer. Whisk until the sugar dissolves, then remove from heat.
- Make the custard base. In a medium mixing bowl whisk together the egg yolks and remaining sugar until well combined, about 2 minutes. Whisk the egg mixture into the milk mixture in the saucepan.
- Cook the custard. Return the pot to medium heat and cook, stirring constantly until the mixture is thick enough to coat the back of a spoon, about 2 to 3 minutes.
- Strain. Strain the custard through a fine mesh sieve into a medium bowl set in a large bowl of ice water. Let the mixture cool, stirring occasionally.
- Mix the ice cream and add fig. Add the custard to the chilled bowl of an ice cream maker set up according to manufacturer’s instructions. Mix for about 12 minutes then add the fig jam.
- Add balsamic. Continue to mix until the consistency is thick, about an additional 15 to 20 minutes. Drop in the balsamic and swirl into the mixture with a spatula.
- Chill. Use a rubber spatula to transfer the ice cream to an airtight container, cover and freeze until firm, at least 4 hours. The ice cream can be kept frozen for up to 1 week.
How to Serve Balsamic Fig Ice Cream
- For dessert: Scoop balsamic fig ice cream into bowls and finish with a drizzle of extra balsamic glaze.
- For entertaining: Serve in waffle cones or small dessert glasses for an elegant presentation.
- For added texture: Top with crushed biscotti, toasted walnuts, or pistachios.
- For a cheese-plate twist: Pair a scoop alongside mild cheeses like ricotta or mascarpone.
How to Store Balsamic Fig Ice Cream
- Freezer: Store balsamic fig ice cream in an airtight container for up to 1 week.
- Prevent ice crystals: Press parchment or plastic wrap directly on the surface before sealing the container.
- Softening: Let the ice cream sit at room temperature for 5 minutes before scooping for the best texture.
- Make ahead: Prepare the custard base a day in advance and chill before churning.
FAQ – Frequently Asked Questions
Balsamic fig ice cream is a creamy custard ice cream flavored with fig jam and finished with a swirl of balsamic glaze that balances sweetness with a tangy, complex flavor.
Yes. Balsamic fig ice cream can easily be made with store-bought fig jam, which saves time while still providing rich fig flavor.
Balsamic fig ice cream tastes creamy and sweet with fruity fig flavor balanced by a subtle tangy note from the balsamic glaze.
An ice cream maker helps create the smoothest texture for balsamic fig ice cream, but the mixture can also be frozen and stirred periodically for a no-churn style method.
Other Recipes to Try
If your whole family enjoyed this balsamic fig ice cream, check out some of my favorite recipes below:
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Balsamic Fig Ice Cream
Rate this Recipe
Equipment:
Ingredients:
- 1¾ cups whole milk
- ¼ cup heavy cream
- ¼ teaspoon kosher salt
- ¾ cup granulated sugar, divided
- 4 large egg yolks
- ½ cup fig jam
- 1 tablespoon balsamic glaze
Instructions:
- In a medium saucepan over medium heat, bring the milk, cream, salt and ½ cup sugar to a simmer. Whisk until the sugar dissolves, then remove from heat.
- In a medium mixing bowl whisk together the egg yolks and remaining sugar until well combined, about 2 minutes. Whisk the egg mixture into the milk mixture in the saucepan.
- Return the pot to medium heat and cook, stirring constantly until the mixture is thick enough to coat the back of a spoon, about 2 to 3 minutes.
- Strain the custard through a fine mesh sieve into a medium bowl set in a large bowl of ice water. Let the mixture cool, stirring occasionally.
- Add the custard to the chilled bowl of an ice cream maker set up according to manufacturer's instructions. Mix for about 12 minutes then add the fig jam.
- Continue to mix until the consistency is thick, about an additional 15 to 20 minutes. Drop in the balsamic and swirl into the mixture with a spatula.
- Use a rubber spatula to transfer the ice cream to an airtight container, cover and freeze until firm, at least 4 hours. The ice cream can be kept frozen for up to 1 week.
Notes:
Nutrition:
TAG ME ON INSTAGRAM TO BE FEATURED ON MY STORIES! @cookingwithcocktailrings
Rate + Review
WHAT DID YOU THINK OF THIS RECIPE?