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No-Cook Fig-Mint Ice Cream

Yield Makes 1 1/2 quarts
Combine seasonal fresh figs and chopped fresh mint in this unique, no-cook, egg-free homemade ice cream.

Ingredients

  • 1 (14-ounce) can sweetened condensed milk
  • 1 (5-ounce) can evaporated milk
  • 2 tablespoons sugar
  • 2 teaspoons vanilla
  • 2 cups whole milk
  • 2 cups coarsely chopped peeled fresh figs
  • 1/4 cup fresh lemon juice
  • 2 tablespoons sugar
  • 2 teaspoons chopped fresh mint

How to Make It

  1. Whisk first 5 ingredients in a 2-quart pitcher or large bowl until blended. Cover and chill 30 minutes.

  2. Pour milk mixture into freezer container of a 1-quart electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times will vary.)

  3. Remove container with ice cream from ice-cream maker, and place in freezer 15 minutes. Stir together figs, lemon juice, sugar, and chopped fresh mint. Stir mixture into prepared ice-cream mixture. Transfer to an airtight container; freeze until firm, about 1 to 1 1/2 hours.

  4.  

Cook's Notes

For testing purposes only, we used a Rival 4-quart Durable Plastic Bucket Ice Cream Maker and a Cuisinart Automatic Frozen Yogurt-Ice Cream & Sorbet Maker. We used Black Mission Figs; any fresh figs in season should work in this recipe, including green figs.