Fig and Pistachio Ice Cream with Sea Salt

by Gina Solon


  • 5 large figs
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1/2 cup sugar + 2 Tbsp.
  • 3 egg yolks, whisked
  • 1 tsp. vanilla extract
  • 1/3 cup shelled pistachios, chopped
  • 2 Tbsp. olive oil
  • 1/2 tsp. sea salt
Fig and Pistachio Ice Cream with Sea Salt

Christine Sargologos

Preheat the oven to 275 ̊F.

Drizzle a cookie sheet with the olive oil and slice the figs in half. Set the figs on cookie sheet and sprinkle to the 2 tablespoons of sugar. Ross for 20-25 minutes until the figs have released some of their juices and are a bit golden. Cool.

In a food processor, pulse the figs until they reach a jam-like consistency.

In a medium-sized heavy-bottom pot, combine the cream, milk, and sugar. Set over low heat, and stir until the sugar is dissolved. Turn off flame. Add the salt and vanilla. Whisk in the egg whites (making sure the cream mixture is lukewarm, not hot). Set in the refrigerator until cooled.

Combine cream and fig mixture. Pour mixture into electric ice cream maker, and let churn for about 25 minutes. Add the pistachios and let run a few more times around. (The pistachios can cause the mixer to stick.) Remove from canister into a freezer-safe container and freeze for at least 6 hours.

Yield: 6 servings.