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Fig Ice Cream


This is an old Louisiana recipe.



  1. Combine sugar, water, vinegar and salt and bring to a boil. Cook to the thread stage (230 degrees F).
  2. Pour syrup slowly over egg whites, beating constantly until mixture is thick and smooth.
  3. Fold in figs and milk.
  4. Pour mixture into an ice cream maker, and freeze according to manufacturer's directions.

Makes 3 quarts.

Variation: One (29-ounce) can apricots or any other fruit (crushed and pushed through a sieve) can be used in this, the amount determined by the strength of the fruit.


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