Home › The Fig › Fig Ice-Cream

Fig Ice-Cream

For two quarts of fig ice-cream mix one quart of cream with two cups of sugar and freeze partially. Then add to the mixture two cups of fig marmalade, the juice of one lemon with one teaspoonful of lemon extract, and the whites of four eggs with which has been whipped a pinch of salt, and finish freezing.

Stir together one pint of cream, one pint of new milk, and three-fourths cup of sugar. Place on stove and bring to a boil. In a separate vessel should have been stewed one cup of chopped dried figs or two cups of fresh fruit in one-half cup of water. Add to the hot milk and let cool. Then freeze, adding at the last moment either pineapple or lemon extract and the juice of half a lemon. This will make nearly two quarts.