📖 Instructions

1. **Make the Fig Balsamic Jam:** In a medium saucepan, combine 1 cup of chopped fresh figs, 2 tablespoons of balsamic vinegar, and 1/4 cup of brown sugar. Simmer over low heat for about 20-25 minutes, stirring occasionally, until the figs are soft and the mixture has thickened into a jam-like consistency. Let it cool completely. Its important to stir it or it will get stuck to the bottom.
2. **Prepare the Ice Cream Base:** In a large bowl, whisk together 1 1/2 cups of heavy cream, 1 cup of whole milk, 3/4 cup of granulated sugar, and a pinch of salt until the sugar is dissolved. For an extra creamy texture, consider using a mascarpone cheese base – about 8 ounces will do the trick. It gives such a nice, rich texture, honestly I recommend trying this if you never have.
3. **Churn the Ice Cream:** Pour the ice cream base into your ice cream maker and churn according to the manufacturer's instructions. This usually takes about 20-30 minutes. You'll know its done when it has a soft-serve consistency.
4. **Swirl in the Fig Balsamic Jam:** Gently swirl the cooled fig balsamic jam into the churned ice cream. Be careful not to overmix; you want to maintain distinct swirls of flavor. I typically fold it in with a spatula or something, you know.
5. **Freeze the Ice Cream:** Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours, or preferably overnight, to allow it to fully harden. I always forget this step and am left dissapointed when it melts super fast because I did'nt freeze it long enough
6. **Bake the Cookies:** Preheat your oven to 350°F (175°C). In a large bowl, cream together 1/2 cup of softened butter, 1/2 cup of granulated sugar, and 1/4 cup of brown sugar until light and fluffy. Beat in 1 egg and 1 teaspoon of vanilla extract.
7. **Combine Dry Ingredients:** In a separate bowl, whisk together 1 1/2 cups of all-purpose flour, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. I normally add a splash of cinnamon too. Trust me it tastes great.
8. **Shape and Bake the Cookies:** Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper. Bake for 10-12 minutes, or until the edges are golden brown. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This is important they're easier to remove when they're cooled
9. **Assemble the Sandwiches:** Once the ice cream and cookies are fully frozen and cooled, it's time to assemble your sandwiches! Take a scoop of the fig balsamic ice cream and place it onto the flat side of one cookie. Top with another cookie, pressing gently to create a sandwich.
10. **Optional: Decorate the Edges:** For an extra touch of elegance, roll the edges of the ice cream sandwiches in chopped nuts, mini chocolate chips, or even more of the fig balsamic jam (if you have any left!). Sometimes I do it sometimes I don't really depends on the day.
11. **Freeze Again (Briefly):** Wrap each ice cream sandwich in plastic wrap and freeze for another 30 minutes to an hour to firm them up before serving. Its easier to eat them this way, and they look nicer.
12. **Serve and Enjoy!** These Fig Balsamic Ice Cream Sandwiches are best enjoyed immediately. The combination of flavors and textures is simply divine! Plus, you worked hard on it, so reward yourself.