This refreshing milk shake is a perfect use for very ripe fresh figs.
- 1 pound fresh figs, any variety
- 2 Tablespoons sugar
- 1 pint vanilla ice cream
- 2 cups whole milk
- ½ cup port
- 2 Tablespoons white balsamic vinegar
- Preheat the oven to 450 degrees F.
- Wash the figs, cut off the stems, and slice the figs in half vertically. Line a baking sheet with parchment paper, then place the fits on the baking sheet cut side up. Sprinkle the figs with the sugar.
- Roast the figs 15 minutes, until they are softened and starting to brown around the edges and on top. Remove the baking sheet from the oven and let the figs cool on the baking sheet to room temperature.
- Just before serving, put the roasted figs (with any accumulated juices), ice cream, milk, port and vinegar into a blender. Blend until the ingredients are thoroughly distributed, although not a moment longer or you'll turn the whole thing to soup.
- Serve immediately with both spoons and straws.
At the recent Figology Fest LA, sponsored by the California Fig Industry and presented by food bloggers Erika Kerekes and Judy Lyness I received several crates of figs so that I could taste and experiment with figs. Read about it by clicking here.
Check out some other food bloggers’ great fig dishes:
Check out my Fig and Ginger Brûlée Tart by Clicking Here.