Pumpkins are fine, it just seems weird that for about 6 weeks out of the year they are a primary flavor in so many foods and beverages – mostly desserts. In many countries people eat pumpkin all year long treating it like any other squash, but here we go full out for a season. Sometimes it gets boring – please don’t let that offend any pumpkin addicts – but it just does. I have this recipe I started using in college to make ice cream without an ice cream freezer.
It’s always works and only has it has 4 ingredients. Best of all it’s absolutely crave worthy delicious. One of the beautiful things about this recipe is that you can tailor it to match your mood, the season, the dessert with which it’s being served, and even the palates of the people lucky enough to have it served to them. A college favorite was strawberry, but I’ve gone way beyond that by now (although strawberry is still good.) The fall flavor I chose this time was figs. They were all ripe a few weeks ago, but we made fig preserves and that’s what I used. It felt like a fall dessert. I guess I could have made pumpkin ice cream, but figs are so good, and it was perfect alongside pound cake with chocolate icing.
The recipe calls for 2 cups of cream. Trader Joe’s and probably several other places are now carrying the shelf stable version – that’s right – no refrigeration. I love the taste and consistency to say nothing of the convenience. It whips up like a dream in less time and makes this even easier. To the whipped cream add 1 can of sweetened condensed milk, the zest of 2 lemons and about a Tbsp of lemon juice. Gently mix. For some unexplained reason I freeze mine in a bread loaf pan (probably all I had in college) lined with plastic wrap. First add half of the cream mixture, then dollop in bits of fruit or fruit preserves. If you use fresh fruit, I think it’s better to cook it in a few Tbsp of sugar to soften – just a few minutes until the sugar melts – then let it cool. Swirl the fruit with a knife and add the second layer of cream mixture. Dollop the top and swirl again. Cover it and walk away for at least 6 hours better yet overnight. That’s it, not kidding. The ice cream is rich and creamy, just delicious AND you made it yourself. Great big pat on the back. Anything will work, even chocolate and peanut butter, but it’s hard to beat fruit in this. Raspberries, blueberries, figs preserves (easier) always win. I guess you could even use pumpkin! Ice cream is always a wonderful thing, but I think this fig ice cream is over the top. Grab a jar of your favorite fig preserves and give it a try. Everyone will be impressed. Bet you can’t wait! Enjoy!
2 cups heavy cream whipped
1 can of sweetened condensed milk
Zest of 2 lemons and about 1 Tbsp lemon juice
1 cup fig preserves – or favorite flavor (* It is really simple to use fresh fruit about 1-1 ½ cups and
3 Tbsp sugar. Heat in a saucepan just until sugar melts to soften fruit.)
Combine condensed milk with lemon zest and juice.
Gentle fold condensed milk into the cream mixture a little at a time.
Pour half of ice cream mixture into a pan (or plastic container) lined with plastic wrap.
Dollop with half of the fruit mixture or preserves and use a knife to swirl into the cream mixture.
Top with the rest of the cream mixture, dollop with fruit and swirl.
Cover tightly with plastic wrap and freeze at least 6 hours, preferably overnight.