Kitchen Bitchin' for Fig Ice Cream

If David Lebovitz will have me, I would like to be his kitchen bitch. I can clean the oven, dice fresh produce, and clean dishes all while wearing a skimpy little outfit even. That's how much I seriously love his ice cream book.

The fig ice cream has been thus far my absolute favorite ice cream in the book. Not that the rice pudding gelato, cheesecake ice cream, or endless sorbets haven't been absolutely fantastic. But this one is just *UNH!* It's the bee's knees. Pure ecstatic pleasure; like driving down a bumpy old dirt road in a car with bad shocks. (I bet I get an angry e-mail about this post...)

This ice cream is great with some honey and pairs harmoniously as a side to a cheese plate; we had a bit of manchego on the side for us. It's insanely sweet, but really extols the heady nature of figs. The figs have come into full season at the farmer's market, so be sure to head down, pick some up and make this ice cream.Fresh Fig Ice Cream
From David Lebovitz's The Perfect Scoop

2 lbs fresh figs (about 20)
1/2 cup of water 1 lemon, preferably unsprayed
3/4 cup of sugar
1 cup of heavy cream
1/2 teaspoon of freshly squeezed, lemon juice, or more to taste

Remove the hard stem ends from the figs, then cut each fig into 8 pieces. Put the figs in a medium, nonreactive suacepan with the water, and zest the lemon directly into the saucepan. Cover and cook over medium heat, stirring occasionally, for about 8-1o minutes until the figs are tender.

Remove the lid, add the sugar and continue to cook until it reaches a jam-like consistency. Remove from the heat and let cool to room temperature. Blend together with cream and lemon juice, chill in the fridge and then put in your ice cream maker per the manufacturer's instructions.