Fig-Port Wine-Pistachio Ice Cream

Fig-Port Wine-Pistachio Ice Cream

adapted from David Lebovitz' "The Perfect Scoop"


2 lbs. fresh figs (about 20)

1/2 cup port wine, plus 3 Tablespoons

1 lemon, preferably unsprayed

3/4 cup sugar

1 cup heavy cream

1/2 teaspoon freshly squeezed lemon juice

1/4 cup chopped pistachios

Remove the hard stem ends from the figs, then cut each fig into 8 pieces. Put the figs in a medium, non-reactive saucepan with 1/2 cup port wine, and zest the lemon directly into the saucepan. Cover and cook over medium heat, stirring occasionally, for about 8-10 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, lemon juice, and pistachios, and 3 more T. of port wine. Chill in the fridge and then put in your ice cream maker per the manufacturer's instructions.