I remember the torrid July in southern Bulgaria. It wasn’t one of my best days, but when the gentleman whose family restaurant we were having lunch at brought me the cup of fig ice cream, telling me it was their recipe for generations, I fell in love.

About a year and a half ago, on a hot day in Brasov this time around, I tried to recreate the dessert. And it worked!

Here’s the recipe.

You’ll need—

350ml whipping cream

20g sugar

100ml condensed milk

10 medium figs (200-215g)

Mix the sugar and the whipping cream.

Slowly add the condensed milk. Then, add the pieces of fresh figs.

Transfer the ’result’ into a large dish; freeze it overnight.