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Fig Trees & Ice Cream, too

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Fig trees are big, beautiful masterpieces of nature. They provide glorious shade, and some branches are perfect for sitting or climbing. The tree is cultivated worldwide and can be propagated by seeds, cuttings, and grafting.

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Inroduction

About this Recipe

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By: Kathy J Ellis

Use enough fresh figs to make five cooked cups, maybe 24 cups (5 to 6 liters). Trim the stems, cut in half, and toss in a big pot. Add 1 to 2 cups of water. You don’t want to cover the figs entirely because they’ll be making liquid. Simmer until the figs are jammy. Add water along the way, as needed.

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Much like the olive tree, the fig tree has been an equally significant part of the development of civilization.

Figs are the oldest known cultivated fruit, and apparently, people began planting the trees 11,400 years ago. Although the biblical story of Adam and Eve has them wearing fig leaves, I am here to tell you there is no way they wore fig leaves against their naked bodies. Anyone who’s been picking figs with bare arms knows the leaves are as sticky and itchy as it gets. In fact, the sap of the fig tree has a few irritants that can cause phytophotodermatitis, a skin condition with blisters and itching. Many people are allergic to one of the chemicals, latex. (If you have allergies, please do your research before pruning a fig tree. I reviewed a few articles for this post, and the pictures are severe.)

Figs have been around long enough, and they are so significant in society we use the term in quotes.

Odd as it seems, despite it being the oldest known cultivated fruit and a pivotal tree in human history, figs are considered of little value.

The Italians say: “Non importare un fico secco”. The translation is ‘don’t import a dry fig,’ indicating something is not worth a damn. In the USA, we use the term to say one doesn’t care, e.g., “I don’t give a fig about politics.”

Brigitte Bardot said, “I am against marriage, and I don’t give a fig for society.”

Many claim health benefits from eating figs. They are a good source of both calcium and potassium. Everything I read said you could eat figs every day, and two to three a day was recommended.

It should be fresh off the tree to eat a fig.

Either you love figs or don’t. They are an acquired taste. The texture is the problem for some people because they’re squishy, and they aren’t very sweet. Until my late 40s, I didn’t like figs other than fig newtons. Tastes change, and now I’m fond of them, although the fruit is still not a favorite. However, I do love fig and balsamic vinegar. It was one of the products I use to make and sell in California, and it won the Best of Show at the Nevada County Fair. To make the vinegar, I aged dried mission figs in the vinegar for three to six months. Dried figs hold up better in the aging process, and the flavor is more concentrated.

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If you must save them, gently place the figs in the refrigerator on a dishtowel or paper towels. They are delicate and easily bruised. They will last about two or three days. Figs used for grilling must be fresh and firm. Otherwise, days-old figs are good for making several delights such as cookies, jam, pie fillings, dried snacks, vinegar, sweet or savory sauces for vegetables and meat, even BBQ sauce.

There are 750 species of fig trees, but not all bear fruit, and some are bushes. The most commercially sold figs are the Black Mission, Brown Turkey, Sierra, Calimyrna, King, and Kadota. The flower is what is called infructescence, which is where the flower grows inward, simply put.

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I use dried mission figs to make fig balsamic vinegar. Grilled fresh figs with a spoon of sweet mascarpone is a great treat. And because I always have an abundance of this fruit, I thought, ‘I’ll make ice cream.’ So I looked it up, and yep, others have had that same idea. I actually didn’t have high hopes because fig ice cream sounds weird to me, but it was much better than I imagined, and the color was pretty.

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Ingredients

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6 cups Cooked Figs
¾ to 1 cup Sugar (It will depend on the
fig’s sugar content and your taste for sugar)
1 tbsp Vanilla
1 piece of Lemon (Juiced)
1 tbsp Cinnamon
1/2 tbsp Ground Clove
1 cup cream (You can use skim milk if you like. The figs are very rich and thick. Next time I’d add yogurt and or more liquid. )

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Instructions:

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Simmer the ingredients in a pot, except for the cream, for about 30 minutes to blend the flavors.
Taste and adjust the sugar and spices.
Add the cream and use an immersion blender, and blend until smooth. If you’re using a countertop blender, add all the contents, including the cream and blend. If it is hot, hold the lid down tightly with a towel because hot liquids expand in the blender and with a bit of force sometimes. If it’s too thick, you may need to add a splash of water or some more cream.
Refrigerate for at least a couple of hours (overnight is OK). Make sure it’s very cold, then follow the instructions for your ice cream maker and turn this delightful mixture into delicious ice cream.

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