Tag Archives: ice cream

Caramelized Fig Ice Cream with Mascarpone & Honey Pecans

10 Jul

IMG_1219Figs! Love them! Especially when they are ripe and sweet.  So of course when seeing them I’d brought them with anticipation eating them with breakfast.

Unfortunately with rescheduling of meetings, my plans had changed!  So by the week’s end I had more figs that I needed and was scrambling my brain on what could I make with these beautiful figs?

It so happened that this past December; I’d brought a Cuisinart® Ice Cream maker and was reminded that it was in storage (the extra freezer bowl which was part of the rebate offer arrived 2 weeks ago).  So that’s it! Figs plus ice cream…let’s try!

Reading the recipes which came with the ice cream maker and looking at fig desserts; I collaborated what I liked and came up with this most delicious caramelized fig ice cream treat!  If you are not a fig person, the fruit can be substituted with peaches, bananas, or even nectarines! Whichever you select, it will be soooo good!


The freezer bowl to make ice cream needs to frozen for at least 24 hours, this is the most important step, don’t be like me and think it’s cold enough and staring at a bowl spin around for 20 minutes;  nothing happens!  Nothing!  Ice cream delight delayed a day; but when frozen right…a piece of cake!



  • 1 1/2 cups of milk
  • 1 1/2 cups of heavy cream
  • 1/2 cup of mascarpone ( 4 oz)
  • 1/3 cup of turbinador sugar
  • 1/2 pinch of pink Himalayan salt
  • 2 egg yolks
  • 1 lb of figs
  • 1 lemon, juiced
  • 1/2 cup of brown sugar
  • 2 tbsp of unsalted butter
  • 2-4 tbsp of water
  • 1 cup of honey roasted pecans; chopped to bits

Follow these simple steps and you’ll be surprised how easy it is!



To make it easier, I measure and place ingredients in their little individual bowls.

Begin by melting butter in a saucepan, medium heat.  Then add brown sugar, stirring until completely dissolved.  Take figs and cut off stems and begin to slice in halves.

Then add them to saucepan with the lemon juice and water.  This is where you have to be patient, because you are going to be stirring until you almost have like a jam texture!


Figs added to brown sugar.

When at this point, add the salt and stir.  Turn off the heat and set aside to cool completely.  You will be tempted to taste and you can, you won’t be disappointed at all!


Now in a small pot; let’s begin the ice cream mixture.  Also over medium heat, combine milk, heavy cream and sugar.  The sugar must be dissolved and the temperature lukewarm.


Adding heavy cream to milk mixture with sugar.

Once the sugar is dissolved, whisk in the egg yolks gently.  Now place in bowl and set in fridge, until the fig mixture is cooled.

Please do not start the ice cream process until the fig mixture is cooled!

Take the ice cream freezer bowl out of freezer and place on basin (follow the instructions of your ice cream maker).  Pour milk mixture and start the ice cream process.  Allow the machine to spin for the first 20 minutes to allow the thickening process.

The fig mixture should now have a jam consistency, so once the 20 minutes has expired add the mascarpone, pecans and fig mixture.  Let the machine spin for another 10 to 15 minutes.


The milk mixture thickening to a beautiful consistency.


Honey roasted pecans chopped.


Mascarpone with fig fixture added to ice cream maker.

Once the time has expired, quickly add the semi frozen mixture to a Pyrex dish or glass top pop dishes.  Let freeze for two  to three hours.


Semi Frozen and glass top dishes.

Then you will have an addictive dessert!


letia Mitchelll 403 Letia 🙂

Photos by Letia Mitchell LifeStyle & Design®


Hot Summer Day! Soft Serve vs. Scoop Ice Cream?

17 Aug


Icecream ball

Creamed Ice Cream by Cascadian Farms

It’s 92 degrees outside and I’m loving the air conditioning inside.  I have to run an errand and dread going outside!

So with my water in my bag and shoes changed to flats; on my way.  Finally to  get to the front door and sighed for it feels like a furnace on my face.  I couldn’t help but to say loud “It’s HOT!!!!!!!!!!”

So I did my errand quickly and I didn’t want anything heavy to eat; but something real cool! Ice Cream…that’s it!  Vanilla ice cream!

One block walk and I’m at the ice cream place, crowded of course and I stand on line waiting to be served.  Lo and behold, which I can tell that I’d just walked into a lengthy discussion – just by the look on the people’s faces before me!


Chocolate Mint, Chocolate, Mango, Strawberry and Maple Fudge Extra Scoops

“Do you like soft serve or hard scooped ice cream?”  This was the topic. ‘Yeah you….hey a newcomer to the convo!”; said this sweetest looking elderly woman.  I really didn’t care, for I just wanted vanilla…ice cream….to keep cool; real simple!  So I thought, for voices were raised!

They were talking about Mr. Softee, sugar cones, milk, sugar….all the ingredients of ice cream; no taste to has taste.  It seems that it would never end, like a circle… soft serve or scooped????

I really had to go and all eyes were on me, when I said Soft serve!   Then the sweet elderly woman, “See I knew it”. Back in the day………



Sweet Corn Ice Cream

It was quite comical and what a way to spend the afternoon, talking about a topic loved by so many.  I would have loved to know how it ended, but I really had to go before the scouts come looking! Perhaps it never ended!!

I’ve asked my friends on Facebook which has also started a lengthy discussion too.  So I said, it would be fun to ask here too… what’s your take!   Enjoy your last few weeks of summer and keep cool!

Letia Mitchell LifeStyle & Design Letia 🙂

Historians estimate that this recipe evolved into ice cream sometime in the 16th century. England seems to have discovered ice cream at the same time, or perhaps even earlier than the Italians. “Cream Ice,” as it was called, appeared regularly at the table of Charles I during the 17th century. France was introduced to similar frozen desserts in 1553 by the Italian Catherine de Medici when she became the wife of Henry II of France. It wasn’t until 1660 that ice cream was made available to the general public.

Photos by Cascadian Farms, Sweet Corn Ice Cream by Geezer – 3rdArmbizxe, Letia Mitchell LifeStyle & Design. 

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