my little expat kitchen

my little expat kitchen

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my little expat kitchen
my little expat kitchen
Fig and Muscat wine ice cream with salted pistachio praline

Fig and Muscat wine ice cream with salted pistachio praline

Just a few ingredients that allow the figs to shine in all their freshness and seasonality

Magdalini Zografou's avatar
Magdalini Zografou
Jul 01, 2025
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my little expat kitchen
my little expat kitchen
Fig and Muscat wine ice cream with salted pistachio praline
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Published originally on my blog on 19 September 2015

Ice cream again? Yes, again. Because I made this the other day and I had to share it with you before fig season is officially over.
It’s not your mainstream ice cream, this is different. It is a fig and Muscat wine ice cream with a salted pistachio praline and is not custard-based but it’s made by pureeing the whole figs, skins and all, together with demerara sugar and a little lemon juice, and then the wine and cream are mixed in before you churn it.

There’s sweetness in the ice cream which comes on several different levels— the figs, the wine, the raw sugar— and it has a deeply intense fig flavor, which of course hugely depends on the ripeness and quality of the precious figs.

There is a hit of Muscat wine flavor that is subtle rather than overwhelming, with its sweet and floral aroma tingling your taste buds. I used Greek, sweet, white Moschato (Muscat) wine from the island of Samos, which is one of the best in my opinion. I may of course be biased being Greek and all but I find that compared to the Italian or French Muscat wines, the Greek Moschato is livelier with a fuller and more vibrant grape flavor.

The ice cream doesn’t have a terribly complex flavor, containing just a few ingredients that allow the figs to shine in all their freshness and seasonality. The earthy, sweet and salty pistachio praline that’s served alongside it, is a great addition not only in terms of flavor but also in terms of texture as its strong crunch complements the creaminess of the ice cream.
With its charming shade of pink, little specks of tiny yellow fig seeds and flecks of purple fig skin decorating it throughout, it’s a beautiful ice cream to look at and eat.

If you need some more ways to use the last figs of the season:
Fig jam
Fig and mascarpone bruschetta with ham and honey
Tagliatelle with fresh figs, goat's cheese and prosciutto
And one with dried figs:
Savory muffins with Gruyère cheese, dried figs and fresh herbs

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Fig and Muscat wine ice cream with salted pistachio praline

Salted pistachios tend to be too salty, that’s why I prefer to add the salt separately. In this way I can manage the level of saltiness in the praline.

I have made this ice cream in the past without churning it and the result was equally good which is good news for those of you without an ice cream machine.

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