I was looking for an easy dry fruit ice cream recipe that could be paired with my Middle Eastern dinner. Though apricot was my first choice, the figs won on availability. And it's a winner! It's deliciously full of fig flavour and texture while being rich and creamy. Every bite is a delight. I used Tarla Dalal's recipe but reduced the amount of condensed milk to half. If you are looking to further lessen the sweetness, for every additional half cup of milk, add half tablespoon of milk powder. To make it sweeter, add more condensed milk.
Do remember that the liquid mix will be sweeter but the sweetness will reduce when frozen.
15 pieces dried figs (anjeer)
4 cups full fat milk
1/2 cup condensed milk
1/2 cup milk powder
Chop the figs in small pieces. In a wide bottom pan, heat 1 1/2 cups milk and add the figs. Cook the figs in milk while stirring till all the milk has evaporated. The figs at this stage will be soft and plump. Cool this mixture.
Mix the remaining milk, condensed milk and milk powder. Add the fig mixture and blend till smooth.
Freeze this mixture for 2-3 hours till set. Then remove from freezer and beat in a blender in two or three batches. At this stage, it should become fluffy due to the incorporation of air in it.
Now freeze for 5-6 hours till the ice cream is frozen solid. Scoop and serve!