I always swore that if I opened up my own ice cream store, this is the flavour that people would want most. I actually got this many years ago from Vogue forum’s food section by member afj, and made it straight away and kept making it over and over again. It is not an understatement that this will get you an ovation every time. It is so very delicate and unusual a combination but it’s also one that will have you thinking “Why isn’t this a more common combination?”
I’ll be frank, you don’t need Wild Figs for this although these happened to be the ones that I had to hand. You could certainly use those non-wild (tame?), sweet, juicy dried dessert figs although you will need less as these are larger than the small Wild figs. And even better, you don’t really need an ice cream maker to make this.
Wild Fig and Rose Ice Cream
- 570ml double cream
- 1/2 cup (110g) caster sugar
- 12 soft dried wild figs or 6 regular sized soft dried figs
- 4 egg yolks
- 1 tablespoon rosewater
- 1 tablespoon lemon juice
1. Gently heat the cream in a saucepan to a simmering point, do not boil. Whisk the egg yolks and sugar together in a measuring jug or bowl until pale and thick.
2. Gradually pour on the hot cream, stirring continuously
3. Strain the mixture into a heavy based saucepan and cook over a gentle heat stirring until mixture coats the back of a spoon. Remove from heat and allow to cool.
4. Place the figs, rosewater and lemon juice in a food processor and pulse lightly until it resembles a paste. Fold the fig mixture into the custard.
5. If using an ice cream maker follow manufacturer’s instructions
6. If you do not have an ice cream maker, pour into a container and freeze until set
7. It freezes fairly hard to ripen it in refrigerator for 20 minutes before serving.
17 Comments | Add your own
Sounds like my kind of ice-cream
Not sure about the digs in the food processor though!
Oh my god yum!
I would come to your ice cream store and eat this.
Frequently.
I’m impressed with even the sound of this combination of figs and rose! Especially since an icecream maker isn’t needed. (I don’t have one).
Can I say that as I read the first step in the recipe I wanted to ask if the eggs risked being instantly cooked when you whisked them in. It was only when I went to step no.2 that I saw you meant whisk the eggs/sugar first. So I just felt the word ->”in” (Step 1) made it sound like you had to whisk the egg/sugar mixture into the hot cream. If someone didn’t read the recipe first, they could make a mistake. Is it ok that I shared my thoughts on that? I truly don’t mean to sound like a know-it-all.. or be critical. Just thought I’d tell you what I was thinking as I have been guilty of not reading a recipe FIRST before following it. Feel free to discard my suggestion to omit the word “in”.. it is your website of course!
((Bats eyelids)).. hope it was ok I said that?!!
Would this yield about 500mls of icecream? I was imagining a future dinner party scenario (total: 4 adults, 3 kids) - so I was wondering if this recipe quantity would do that amount of people?
I don’t think I’ve ever bought rose water for cooking purposes. Do you have a brand you would recommend or would any sort be ok?
I apologise for all of the q’s! My hubby loves rosewater in things (hence the pink Iranian fairy floss is a hit) - so this probably would be a hit too! Again, I love your photographs.. beautifully presented! 5 stars!
ohh ice cream without an icecream maker…sounds like my kind of recipe…seems like a beautiful pairing of ingredients as well…
on another note I wasn’t able to get a banana bread done in time…just didn’t have time with work and all…but mine would have been a banana pineapple bread with a caramel sauce to pour over individual slices…will have to try it out one day and let you know how it goes…
I just did a post on a Figgy Fig Cake made with buttermilk. I adore figs beyond words. This excites me more than any ice cream, can’t wait to try it. I wonder if we have wild figs in the states? Thank-you, thank-you!
Fabulous pictures also.
Hi Y-Even though it’s cold here, it’s great to eat while near the heater! Haha thanks for letting me know about the “digs”
Hi Jobe-It is really good, I have made so many batches of it and you always know it’s good when your dieting friends ask for seconds
Hi Maria-I don’t have one. I had one of those bowls but my freezer never gets cold enough (I hate my fridge/freezer, grrr).
Ahhh you’re right, thankyou! I must’ve been tired when writing this story, that’s two errors :S
I think it makes closer to 600ml of ice cream, so it should be enough for a couple of scoops for adults and one for kids.
I just use the Queen rosewater essence although I seem to be going through it so quickly I should probably buy the bigger bottles you find in Indian/ Middle eastern stores!
No problems at all, I think your hubby would love this!
Thanks, I took these photos 
Hi Alexandra-It’s a heavenly pairing, one not paired nearly often enough! That’s cool, what a shame but I totally understand. Life gets so busy! For what it’s worth that combo sounds fantastic! Perhaps the next challenge?
Hi Kim-Mmmm you Figgy fig cake looks great! Me too, although I admit I prefer fresh figs but soft dried figs will more than do in a pinch. I’m not sure, I think you would-you guys have so much more! I remember being gobsmacked at your cereal aisle
Thanks, I’m starting to take more of the cooking photos now, most of them nowadays!
sadly, i don’t think i’ve ever tasted the flavor of rose. surely this is unacceptable and i’ll try to make amends immediately!
I would like to be a VIP client, for sure, Lorraine.
What an unusual, beautiful and wonderful ice cream!
Lorraine, if you use a lot of rosewater, you might want to try looking out for Mymoune rosewater. It’s the most amazing rose water - it has a hint of what I would consider to be a lychee-like fragrance, and doesn’t have that soapiness that some rosewaters do.
Hi grace-it’s really lovely and delicate when used sparingly
Do let me know what you think of it when you try it!
Hi Patricia-Sure VIP cards would certainly be issued for all loyal NQN readers like yourself
Hi Y-Thanks for the recommendation!
I definitely go through what seems like bottles of the stuff. Do you know where I could find it?
Oh my! This sounds awesome - what a combination. I’ll be dreaming about this until I try it!!
Oh my, I’m not typically a (huge) fan of ice cream, but this sounds tempting. I love the unique flavor combination!
Hi Suzana-Thanks! It is really a killer combo, hence my secret or now not so secret weapon should I open up an ice cream shop
Hi Sandie-Funnily enough, I’m not a huge ice cream eater (I like it melted) but this one is an exception.
Hi Lorraine! The recipe you posted for the fig and rose ice cream looked so good that I just had to try making it. It is now freezing in the freezer and I can’t wait to dig in =) I was wondering if you have any other ice cream recipes that do not contain egg yolks and do not require an ice cream maker as well? I know there is the Nigella LAwson’s recipe for Magherita ice cream but since I am currently pregnant I thought it would be best if I stay away from alcohol and eggs that run the risk of being undercooked..
Hi Sara-First of all, CONGRATULATIONS! What an exciting time for you
I hope you enjoy the ice cream, it’s really so delicious and it seems to be everyone’s favourite.
All of my ice cream recipes don’t require an ice cream maker as I don’t have one but most do contain eggs as I believe it’s the French method (?). However you could easily switch the method of the Margarita ice cream with the flavours of any ice cream. The Margarita ice cream recipe is also fluffier and lighter than the recipe above.
Or you could always omit the tequila and triple sec and make it a lime and orange flavoured ice cream which would be lovely, light and refreshing
This looks sinful Lorraine! I make fig, almond and honey ice cream without eggs though, and I love it! but your rose flavor twist is amazing! if you do open your ice cream store, I’ll be first in the line for this one!:)
Hi Mansi-It’s sinfully good
Mmm that combination sounds fantastic, I love honey in ice cream, especially a honey semifreddo. I’m sure it’s even better with fig and almond 
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