Here we are; the last day of fig week on Table for Two. I know technically it wasn’t a full week but let’s pretend? Although, I do wish it were Friday!
I’m finishing out fig week with this gorgeous fig and honey mascarpone ice cream. Could the combination be any more dreamy? The pale pink color has me like ? and the taste. Oh the taste. It’s so creamy and basically everything you could ask for in ice cream. When Gina and I were in Paris last year, we got fig gelato and that was to die for but this ice cream, although incredibly different, still evokes the same emotion with every bite.
I think the mascarpone is the perfect touch that completes this fig and honey mascarpone ice cream. It would totally be missing that something if I think I omitted it. Let’s not forget the fig chunks I threw in there either! Although they just ended up being hard frozen chunks, I still think they’re a nice touch, but you can definitely omit if you aren’t a fan of actually eating frozen fruit.
These mission figs. Just look at these beauties! They’re the perfect snack to curb a sweet tooth. When figs are ripe, they literally taste like candy. Just like all fruit. Natural sweetness is my favorite. I wish we never tainted nature’s gift to us. Meaning, I wish desserts in America weren’t always so sweet and weren’t super loaded with refined sugar. Anyway, I digress.
This fig and honey mascarpone ice cream is definitely not overly sweet. It’s the perfect balance of sweetness and creaminess. You will love it!
Totally optional to add more honey on top but I think it gives it a nice touch, don’t you think? :)
You won’t regret a bite of this!
Fig and Honey Mascarpone Ice Cream
- 1 ½ cups (355 ml) heavy cream
- 1 ½ cups (355 ml) half and half
- 10 ounces (284 g) mascarpone cheese
- 1 cup (237 g) fig puree, see note below
- 1 cup (224 g) fig preserves
- ½ teaspoon vanilla bean paste
- ⅓ cup (113 g) of honey
- 2 tablespoons granulated sugar
- 4-6 figs, chopped
- In a saucepot over medium heat, add all the ingredients to the pot and gently heat and stir occasionally to incorporate everything until cheese has melted and no chunks remain (except for the preserves chunks).
- Pour into a large bowl and let cool completely to room temperature then place, covered, in the fridge for at least 3-4 hours.
- Once chilled, pour the mixture into the bowl of the ice cream maker and freeze according to the manufacturer's instructions. Add in the chopped figs, if using, towards the end of the freezing process.
- Scoop ice cream out into a freezer-safe container with a lid and freeze in your freezer overnight.
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