Blueberry Fig Ice Cream

Author Notes

I was actually thinking about making an ice cream pie with a ginger snap crust, but I don't think that will quality for the autumn pie contest. In any case I had some cream I needed to use up before my travels later this week. And I was using up buttermilk. In the fridge I also had almost a pint of a preserve I had made without canning. The preserve recipe follows Christine Ferber's Blueberry-Lemon jam from "Mes Confitures" with half the sugar. Before I forget what I did, I thought I would write this recipe down. Already the measurements are approximate. You do have to be pretty brave to be a tester in my home, since I do easily forget what I put in a particular recipe. This recipe yielded a very airy, creamy ice cream which I hope ages well. —Sagegreen