My ice cream craving obsession has nowhere near stopped following the welcoming of October, which (for me) means that now winter is coming and there is no way back. But that doesn’t mean that you shouldn’t be allowed to comfort yourself with creamy mouthwatering homemade ice cream, should it? 
Okay this ice cream creation was actually something I made last week, where the water was in a slightly different mood. Compared to today, where I admittedly probably rather would be craving a good cup of chai tea with a warm chocolate cake. Wauw it is raining a lot! But, we did have an amazing indian Summer September and that couldn’t last forever.



Regardless of season appropriateness, this ice cream’s taste is so damn indescribable good, in a round, sweet and creamy way, which will make you seriously addicted. There just so many delicious flavors smashed together in this mix of creamy goodieness. I was stuffed (!) after having it, and I still went over to clean the bowl spotless before putting it away.
The roasted pistachios together with the figs was actually an idea I got when I was in Venice earlier this Summer. The Italians really use figs in everything, from sweet to savory dishes, and I really understand why! It is an amazing fruit that can so many things. 



I am still home sick today, yet I am better. Hopefully I will be fresh again in a couple of days, and in the meantime I have some left-over ice cream in the freezer I might just comfort myself with to speed up the process 😉

Remember you can definitely make delicious ice creams without an ice cream maker. Check out this link to see how.


  1. 400 g figs
  2. 4 tbs of brown suger
  3. Half a cup of water
  4. 1 tbs butter
  5. 4 tbs of mascarpone
  6. Juice from one lime
  7. 1 cup whole milk
  8. 1 can of condensed milk
  9. 1 tsp of salt
  10. 1 tsp of sugar
  11. 1 tbs of honey
  12. 1 tbs of marble syrup
  13. 1 tsp of vanilla extract
  14. 4 egg yolks
  15. 4 handfuls of roasted pistachios
  1. Heat butter and brown sugar in a sauce pan until the sugar has dissolved. Half all of the figs and add them to the mix together with water. Fry them until the mix turn into a very lumpy jam. Approximately 15 minutes. Add 1/2 tsp of salt and stir well together.
  2. Take the jam of the pan and add in a blender together with lime juice and mascarpone, blend well and freeze the fig puree until completely chilled.
  3. Then make the ice cream! Heat the condensed milk and whole milk together with 1/2 tsp of salt, honey and sirup.
  4. While the milk heats (stir occasionally), in a different bowl; whisk the egg yolks thoroughly together with the 1 tsp of sugar.
  5. When the milk mixture is heated (it shouldn't boil) add one cup of it into the whisked egg yolks and stir constantly.
  6. Pour the egg and milk mixture back to the milk-pot and heat everything on low heat. Again; it shouldn't boil, but will eventually thicken to a custard-like consistency.
  7. When you have reached the right consistency, add the vanilla extract, take the custard off and fresh until completely cooled.
  8. When both of the mixtures have cooled; add first the custard to your ice cream maker (or follow above link for instructions on how to make it without one) and give it half an hour. Then add the fig-jam and let the ice cream finish.
  9. In the meantime roast the pistachios for topping - and serve.
Maja Harder

– Maja