Happy Fig Day!

Figs are an ancient domesticated fruit – the cultivation of figs possibly predates that of wheat and barley. I had vaguely remembered a fairly gross factoid about figs that seems to pan out – figs are pollinated via wasps that enter fig fruits and lay eggs. In the process of doing so, some female wasps end up stuck inside of fig fruits and die. The fig fruit has an enzyme that turns most of the wasp into protein. So, when we eat certain types of figs, we’re also eating dead wasp exoskeletons. Allegedly, figs raised in California are self-pollinating and don’t require wasps and are therefore *supposedly* wasp-free. Cursory internet research didn’t produce an explanation for how figs could self pollinate.

To celebrate figs today, I turn to David Lebovitz‘s wonderful The Perfect Scoop. He has a very simple fig ice cream recipe that is sure to delight.

Fig Ice Cream 

20 ripe fresh figs

1/2 cup water

1 lemon

3/4 cup sugar

1 cup heavy cream

1/2 tsp fresh squeezed lemon juice

dash of salt

Cut off the hard stems of the figs and then slice each fig into 8 pieces. Place the figs, water and lemon zest in a medium pan and cook over medium heat, covered. Continue to cook for 8 to 10 minutes.

Add the sugar and remove the lid. Continue to cook until the figs and fig syrup become syrupy. Remove from heat and let cool. Once cooled, puree in a food processor. Add the cream, lemon juice and salt and continue to puree. Chill overnight and then process in an ice cream maker. Enjoy!