Honey-poached figs with cardamom ice cream

Honey-Poached Figs & Cardamom Ice Cream


Honey-Poached Figs

  • 2 cup Water
  • 1/4 cup Honey
  • 3 tbsp Brown Sugar
  • 1/2 ea Vanilla Bean Split lengthwise and seeded
  • 1 oz Brandy
  • 8 ea Fresh Mission Figs

Cardamom Ice Cream

  • 2 cup Heavy Cream
  • 1 cup Whole Milk
  • 1 ea Vanilla Bean Split lengthwise and seeded
  • 6 lg Egg Yolks
  • 3/4 cup Sugar
  • 1/8 tbsp Sea Salt Lightly crushed
  • 1/8 tsp Ground Cardamom Freshly ground, if possible
  • 8 ea Cardamom Pods Lightly crushed


Honey-Poached Figs

  • Cut figs into quarters
  • Add all ingredients but the figs into medium-size saucepan
  • Turn heat on to on medium-high and cook until sugar dissolves
  • Reduce heat to medium-low and add figs
  • Let simmer until tender but not mushy, 5-10 minutes, turning them occasionally so that each side is poached evenly
  • Using a slotted spoon, transfer figs to a bowl
  • Let the water-honey liquid continue simmering on medium-low heat until liquid reduces and thickens to a syrup consistency (15 minutes)
  • Let cool

Cardamom Ice Cream

  • Put the heavy cream, milk, sugar, vanilla bean, salt, and crushed cardamom pods into a heavy pan and bring slowly to a boil
  • Stir until all ingredients are dissolved (~5 minutes)
  • Remove cardamom pods
  • Remove from heat, cover, and let infuse for 20 minutes
  • In a separate bowl, whisk yolks constantly
  • Mix a third of the hot cream mixture very slowly into the yolks, while whisking constantly but slowly
  • Whisk the yolk mixture back into the pot with the cream
  • It is important to keep the heat low and stir constantly to prevent eggs from scrambling
  • Take out the vanilla bean and scape the seeds into the liquid
  • Add ground cardamom
  • Gently cook mixture over medium-low heat, and stir until it is thick enough to coat the back of a spoon
  • Strain custard through a fine mesh sieve and cool until it is room temperature
  • Let mixture sit for a minimum of two hours, but overnight is ideal
  • Freeze in an ice cream maker following the manufacturer's instructions


To serve, scoop ice cream into a bowl, add four quarters of figs, sprinkle with pistachios, and, if you want, drizzle a bit of honey on top -- local farmer's market honey is great. The ice cream is based off of a New York Times recipe for an ice cream base, as we find it to be a great option.