- 12 black figs, ends trimmed
- 2 red pears, peeled, cored, and diced
- 2-3 tablespoons raw honey (taste for sweetness depending on your figs)
- 1/4 cup water
- 13.5 ounce can coconut milk
- 1 teaspoon vanilla or 1 vanilla bean, split lengthwise and seeds scraped
- 2 large egg yolks
- Place figs, pears, honey, and water in a medium saucepan over medium-high heat. Cook for about 8 minutes until the fruit starts to soften. Lower heat to low and continue to cook for approximately 20 additional minutes. Using a wooden spoon during the cooking time, break down the fruit until you have a slightly lumpy, thick mixture. Refrigerate for about an hour.
- Place coconut milk, fig mixture, and vanilla in a medium saucepan over low heat. Whisk until well-blended. Remove from heat and set aside.
- Whisk two egg yolks in a separate bowl. Temper the yolks by adding a small ladle of the ice cream mixture, stirring continuously so as to not “cook” the eggs. Add a second ladle to egg mixture. Once combined, pour this back into the saucepan and stir.
- Refrigerate until completely cooled.
- Follow the directions on your ice cream mixer as each one may be a little different. Once your main mixture is blended, transfer to a freezing container/lidded bowl. Freeze. After 30-45 minutes, stir mixture again. I think the best stage of “paleo ice cream” is after the first 1-3 hours of freezing.
Optional additions…add one of these to the ice cream mixer before the last 5 minutes of taking it up:
– 1/4 cup finely diced crystalized ginger
– 1/4 cup chopped nuts of choice
– 1/4 cup dark chocolate chips