Bourbon Fig Ice Cream With Vanilla Sugar

By Chantal Payette & Katrina Johns - Recipe & Food Styling

Photos By Jeff Coulson

scoop of ice cream and container

Bourbon and vanilla bean complement a traditional ice cream, bringing together flavours that suit any occasion.  Enjoy on a warm summer evening, under the stars or curl up under a wool blanket, next to a wintertime fire, and enjoy the rich flavours of this decadent dessert.



Fig Jam

  • 1 ½ cups fresh chopped figs ¼ cup sugar
  • ⅓ cup bourbon
  • 1 tbsp. water if required

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Vanilla Sugar

  • 1 scraped vanilla bean pod
  • ½ cup raw sugar cane

Ice Cream

  • 1 ½ cups 35% cream
  • 1 ½ cups milk
  • 1 vanilla bean, split
  • 6 egg yolks
  • ¾ cup sugar
  • 1 tsp. pure vanilla extract


  1. Place chopped figs, sugar and bourbon into a small pot.
  2. Simmer on low until the figs have broken down and you have a jam-like consistency.
  3. If the mixture is too thick, add water.
  4. Place vanilla bean and sugar into a container.
  5. Let stand for as long as necessary to infuse the sugar.
  6. Freeze churning bowl of an ice cream maker overnight.
  7. Combine all ingredients in a medium pot and heat over low.
  8. Bring to a soft simmer and whisk thoroughly. Allow to cool completely before churning.
  9. Pour coconut milk base into ice cream maker and churn according to manufacturer’s instructions—about 20–30 minutes.
  10. In a glass, freezer-safe dish, place half the churned ice cream.
  11. Top with fig jam and pour the remaining ice cream on top.
  12. Place the remaining fig jam on top and swirl using a spatula or spoon.
  13. Freeze for 6 hours or overnight.
  14. Let stand at room temperature for 10 minutes before scooping.

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