Fresh Fig and Chocolate Chunk Ice Cream

By courtneyepowell

Ingredients

• 5 ounces ripe fresh figs, cut into 1/2-inch pieces (about 1 cup)
• 1 tablespoon sugar
• 3 ounces dark chocolate, finely chopped (about 1/2 cup)
• Vanilla-Custard Ice Cream Base (see recipe on Key Ingredient)

Details

Servings 2
Adapted from marthastewart.com

Preparation

Step 1

Chill a loaf pan in freezer at least 10 minutes. Meanwhile, sprinkle figs with sugar and toss to coat; let stand until juicy, about 5 minutes.

Fold figs and chocolate into custard base with a rubber spatula. Freeze and churn in an ice cream maker according to manufacturer's directions, then transfer to pan. Cover with plastic wrap and freeze until hardened, at least 2 hours; ice cream can be frozen up to 2 weeks ahead.