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Make Fromage & Fig Ice Cream At Home

Make delicious ice cream at's easier than you think with this ice cream recipe. 

We're celebrating summer with a hands-on ice cream making workshop taught by Lick Honest Ice Creams, using locally sourced ingredients, with proceeds will benefit Sustainable Food Center in Austin, TX. 


Photo: Annie Ray

We know ice cream (and Made In!) fans extend beyond Austin, so we're giving you a sneak peek at what we'll be making so you can make it at home!

A big thanks to Austin's own Lick Honest Ice Creams for sharing this savory Fromage & Fig ice cream recipe:

Stovetop Ice Cream Base

  • 2 1/2 cups heavy cream
  • 1 1/2 cups whole milk
  • 1 1/4 cups sugar
  • 1/4 cup brown rice syrup
  • 2 Tbs tapioca starch
  • 1/4 tsp pure vanilla extract
  • 3 oz fresh Full Quiver Farm Neufchatel (optional)
  • 3/4 cup fig jam (recipe below)


Pour 3/4 cup cream into a small bowl.  Whisk in tapioca starch and set aside.
In a 3QT Saucier, whisk together the remaining cream, milk, sugar, and brown rice syrup.  Place over medium-high heat and whisk continuously until the mixture comes to a soft boil.  Reduce heat to medium-low and continue cooking for 5 more minutes, whisking each minute.  While whisking, pour the cream and tapioca mixture into the saucepan.  Whisk continuously as the mixture thickens.
Remove from heat, then blend in vanilla and Neufchatel (optional).  Cover mixture and refrigerate until cold, preferably overnight.  Once cold, pour the liquid ice cream into an ice cream maker and churn until thickened to a soft-serve consistency, about 15-20 minutes.
With a spatula, scoop one-third of the ice cream into a freezer-safe container and fold 1/4 cup fig jam into the ice cream to swirl.  Add another third of the ice cream on top and fold another 1/4 cup fig jam.  Top the last third of the ice cream, swirl 1/4 cup fig jam, and freezer for at least 2 hours or until hard before serving.

Fig Jam

  • 1 pound fresh figs, stemmed and quartered
  • 1 cup sugar
  • 1 Tbs fresh lemon juice


Add figs and sugar to a 4 QT sauce pan.  Cook over medium-high heat, stirring frequently until figs begin to break down and mixture bubbles.  Reduce heat to low and continue cooking until jam is thick.  Remove from heat to cool. Once the mixture is cool, add lemon juice and blend jam until smooth.  Refrigerate the jam.  It's ready to swirl into ice cream once cold!

The last step? 


Ps. Interested in more sweet sauces to compliment your scoops of fig & fromage ice cream? Check out our guide on ice cream sauces.

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