Sweet Ricotta and Honey Roasted Fig Ice Cream is a luxurious, artisan-style frozen dessert that celebrates the best of late-summer flavor. Roasted mission figs are drizzled with honey and butter, then folded into a rich ricotta-based custard infused with fig essence and balanced by a touch of lemon. With its creamy texture, subtle sweetness, and elegant depth, this ice cream is perfect for gourmet entertaining or a refined homemade treat.
Sweet Ricotta and Honey Roasted Fig Ice Cream Recipe
HONEY ROASTED FIGS
- 1.5 lbs680 gmission figs, about 12
- 2 Tbsp30 gunsalted butter
- 2 Tbsp30 mldark amber honey, such as clover honey
- Pinchsea salt
SWEET RICOTTA ICE CREAM
- 1 cup236 mlheavy cream
- Pinchsea salt
- 3/4 cup150 gsugar
- 6 largeegg yolks
- 2 cups453 gwhole-milk ricotta cheese
- 1/4 cup60 mlhoney, plus more for drizzling
- 1 tsp5 mlfreshly squeezed lemon juice
Instructions
Roast the Figs
- Preheat the oven to 450°F.
- Wipe the figs with a damp towel. With a paring knife, cut off the stems and halve from top to bottom leaving the base intact. Place the figs upright in a medium-sized skillet.
- In a small saucepan, melt the butter with the honey and salt and drizzle over the figs. Bake until the sauce is bubbling, about 10 minutes.
Make the Ice Cream
- Bring the cream, sugar, and salt to a simmer in a small saucepan and then remove from heat. Add the roasted figs, cover, and infuse for one hour. Strain the figs from the cream and pulse the figs in a blender or food processor until chunky, about 3-5 pulses. Transfer to an airtight container and refrigerate until ready to use. Reserve the fig-infused cream.
- Before you make the ice cream, ready your work area. First, partially fill a large bowl with ice and water and then float a 2-liter bowl in the larger one. Set a strainer over the smaller bowl.
- In a separate bowl, whisk together the egg yolks until pale and frothy, about 10 seconds. Rewarm the fig-infused cream and then temper the eggs by slowly pouring about 1/3 of the cream into the yolks while constantly whisking as you pour. Add the egg and milk mixture back into the saucepan.
- Cook over medium-low heat, constantly stirring with a heat-resistant spatula until the custard registers 180°F degrees.
- Strain the custard into bowl over the ice bath and stir until cool. Pour the custard into a blender and puree with the honey, lemon juice, and ricotta until smooth, about a minute. Transfer the mixture to a container, cover, and chill overnight.
- Freeze the custard in your ice cream maker according to the manufacturer’s instructions. Turn off the machine and transfer some of the custard to a container. Swirl in some additional honey and fig puree. Repeat with the remaining custard and fig puree. Cover and store in the freezer until ready to serve, at least 8 hours.
Benefits of Sweet Ricotta and Honey Roasted Fig Ice Cream
- Rich & Creamy Texture: Made with ricotta, egg yolks, and cream for a smooth, velvety consistency.
- Naturally Sweet & Elegant: Sweetened with honey and sugar for a floral, balanced flavor.
- Seasonal & Sophisticated: Uses fresh figs at peak ripeness for a restaurant-quality finish.
- Layered Flavors: Roasted fig, citrus, ricotta, and honey create a gourmet flavor profile.
- Make-Ahead Friendly: Perfect for prepping in advance and storing in the freezer for guests or special moments.
Summary
This Sweet Ricotta and Honey Roasted Fig Ice Cream blends the creamy richness of ricotta cheese with floral honey and caramelized figs for a dreamy, decadent dessert. Perfect for serving after a refined dinner or as a special summer indulgence, it’s a stunning homemade recipe for ice cream lovers looking to elevate their scoop.
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