I'm starting to resent giving away so many figs (just a little), so wondering how else we can enjoy them, besides fig jam, etc. I make a mean ice cream, & the thought occurred of making fig ice cream. Has anybody ever tried it? 

I've had it at Bill's Figs fall festival. It's very good, would love some right now!

Thx Barry. That's all the encouragement I need to give it a go. Shame you can't pop over to sample my version.

I might well post our verdict for anybody else who is interested in trying their hand.

Barry, you are in luck...

http://www.capogirogelato.com/flavors.php?c=n

They used to sell limited flavor s through Whole Foods when I worked in NJ. I highly recommend trying the Fico Nero which just happens to be on the daily flavors list TODAY!

So my idea was not entirely out there then. Even more reason to go with it.

LOL I may have to take a little ride

You could try Amazon. Might not be very appetizing by the time it arrives tho.

This sounds wonderful! I thought about putting some on my greek yogurt for breakfast.

You can dehydrate them or freeze them for pie fillings or jam later.  Ice cream is a spectacular way to preserve them.  I suppose you could pickle them, but I wouldn't.

@ Sophie - You most def. should. We have them with Gk or other yogurt almost every night for dessert (whilst they're in season) after our evening meal, and it works very well, esp. with a little maple syrup/honey/golden syrup, etc. We also eat them with ice cream, which is where the idea of fig ice cream came to me.

@ Bob - Yep, fig jam also comes into consideration. I don't have the time to make it right now, but I can always freeze the pulp as you suggest, & come back to it at a later time when life is a bit less hectic. As for drying, I'm not sure that is an option any more. Although we've had a fantastic summer this year (the best since 2006), I don't think there's enough sun-time left for drying them out. Unless you're suggesting the oven perhaps?

Can't you dry them out in a dehydrator? Like this... http://www.amazon.com/Presto-06300-Dehydro-Electric-Dehydrator/dp/B008H2OELY/ref=sr_1_6?ie=UTF8&qid=1378055694&sr=8-6&keywords=dehydrator

I made some for the Fig Fiesta just yesterday. It's in the freezer. I am making a couple more recipes too: fig and mint, fig and walnut, caramel fig. Just search Fig Ice Cream on Yahoo.

Yes, most certainly can. Didn't know such things existed. Thx for the link

Sue that looks fantastic and the flavors , decadent!

Coincidentally I had fig ice cream last night for the first time.  It was fantastic!  My friend heated fresh mission figs on the stove with some port and then cooled the mixture down.  This was then combined with the cream/sugar mixture and churned.  The port added a subtle flavor that really took it to the next level.

Rewton - that's quite bizarre about the port, coz I was considering experimenting by adding a little alcohol to the mixture, such as a drop of brandy (or 3) for additional 'interest'. Even more encouraged to do that now.

EDIT: Sue - Great to hear from you again. I seem to recall you gave me a lorra useful advice about bringing cuttings over from Greece.

you can make fig cake, fig paste

Also good ideas, but how would you use the paste?

You can use a dehydrator for figs.  You want the temp as low as possible to avoid the scorched taste (or at least I do - I'm sensitive to it.  :- )

I use a model with a temperature control.

http://www.amazon.com/Nesco-American-Harvest-FD-1018P-Dehydrator/dp/B001795P4O/ref=sr_1_2?ie=UTF8&qid=1378064242&sr=8-2&keywords=dehydrator+1010

Port sounds decadent in fig ice cream .....would be right up my alley, but be careful about adding too much alcohol because it doesn't freeze and you could end up with mush! Not good.

Soft-scoop maybe?

Paste can be used in baking, cooking, or eaten as is, added to yogurt etc.

Be aware that alcohol in a mixture will not cook out completely.  Studies of crock pot slow cooking show 40% of the alcohol remains.  That could be good or bad depending on who you're serving   :)

@ Sophie & Bob - Don't worry guys, I promise not to use more than 1 tbsp per pint of ice cream. That should be more than dilute enough to allow both adequate freezing and avoid masking the flavor of the figs. On the contrary, my gut instinct tells me that the alcohol will enhance their flavor.

Another member sent me recipes for fig jello and fig liqueur.  I haven't had any figs to be able to try either but plan to next year if I can get enough figs.