Figgy Ice Cream

Figgy Ice Cream

Recipes by Rj of Urban Table
Photo Styling & Art Direction by Traci of Urban Table
Photography & Art Direction by Heather of Heather Gill Photography
Figgy Ice Cream by Modern Day Forager

One of the reasons we took on ice cream this week is that we have been noticing a trend in the ice cream world, that ice cream never seems to taste enough like what it claims to be, or fully embraces the characteristics of the ingredients being used.  We wanted to see if we could change that and focus on showcasing and highlighting the ingredients from beginning to end.

Figgy Ice Cream by Modern Day Forager

So here is the scoop with our recipe, we have packed it full of fig flavor from fresh figs and figgy pudding bitters in the ice cream base and then finishing it off by garnishing the freshly churned ice cream with even more fresh figs, taking advantage of their wonderful texture, that combines the chewiness of their flesh, the smoothness of their skin, and the crunchiness of their seeds.  We think this says summer loud and clear.


  • 20 + 2 fresh organic black mission figs, diced
  • 1 cup whole milk
  • 2 tablespoons fig bitters (we love AZ Bitters Lab Figgy Pudding Bitters)
  • 3/4 cup sugar


  1. Place 20 diced figs in a medium saucepan with milk, cover and cook over medium heat, until tender, about 8 minutes.
  2. Add the sugar, and continue to cook, stirring frequently, until the figs are jam like, another 10 minutes.
  3. Purée the mixture with bitters in a food processor until smooth.
  4. Stir until cool over an ice bath or chill thoroughly in the refrigerator.
  5. Freeze it in your ice cream maker according to the manufacturer’s instructions.
  6. Sprinkle with diced figs and serve.

Figgy Ice Cream by Modern Day Forager

Modern Day Forager

Local Favorites and a Classic



A hometown favorite for us, these culinary sugars are elegant, decadent, but so versatile and can be used in so many different ways.  We went over the top and used the Ruby Pink Grapefruit Hibiscus as a finishing sugar to the broiled top of our grapefruit.  We have also used them to rim glasses of our specialty drinks from week two.  The possibilities are endless.

La Bella Terre

Also available at Urban Table Larder

Local homegrown and handmade pottery.  These one-of-a-kind  pieces are just gorgeous and have rich and inviting colors, nothing is ever mass produced.  Perfect for any decor, and adding these pieces to a brunch table will really make your event special.  All of Alley’s pieces are glazed, lead free, and food safe.  Dishwasher, microwave and oven safe but she recommends hand washing.


Roots Farm Studio

Also available at JAM and limited edition urban table pieces at the Urban Table Larder


We are thrilled to be using these Orange Sunshine Bitters and love to bake and cook with them.  Another local fav, we are thrilled when we have the opportunity to go above and beyond the boundaries of just using them in cocktails.  A real treat!

AZ Bitters Lab

Available around the valley and at the Urban Table Larder


Heather has a documentary approach to photographing food and she has over 20 years experience in the food industry and brings the same passion to her work as a photographer as she did when she was a working chef.  Now, Heather has added her amazing  work to foodstuffs, kitchen decor and market bags. These hand towels will be a great focal point and give a European look to any kitchen.

Heather Gill Photography

Also available at the urban table larder


This is a true classic, a must have in everyone’s cookbook library.  Marion Cunningham, aka Fannie Farmer, has written a book that celebrates the simple pleasures of cooking.  Making the most out of the first meal of the day.  Makes a great gift  for a seasoned chef or someone just starting out in the kitchen.

Barnes and Noble


Glazed Blueberry Stuffed French Toast with Bacon & Orange Sunshine Bitters


Recipes by: Rj of Urban Table

Photo Styling & Art Direction by: Traci of Urban Table

Photography & Art Direction by: Heather of Heather Gill Photography


A sweet and savory french toast like no other.  One of the most decadent recipes we have styled and ever tasted.  We saw this combination of flavors on a menu in NYC and always wanted to recreate the flavor profile.  We chose to use challah bread as our vehicle, plus the addition of crispy thick cut bacon and citrus bitters to mix things up, so here it is.  Waking up to really not hard to do.


Glazed Blueberry Stuffed French Toast with Bacon & Orange Sunshine Bitters


1 loaf challah bread, sliced into 2 ½ to 3 inch slices (recipe makes 6 to 8 slices)

8 oz. ricotta cheese

12 to 16 slices of bacon, cooked crispy and chopped (retain pan drippings)

1/4 cup blueberry jam

1/2 tsp lemon zest

1 cup whole milk

1/3 cup pure maple syrup

1/4 tsp salt

1 Tbl unsalted butter (melted)

2 Tbl unsalted butter

1 Tbl brown sugar

1 tsp vanilla extract

1 tsp orange bitters (we used AZ Bitters Lab Orange Sunshine)

1 1/2 tsp ground cinnamon

3 Lg eggs

maple syrup (for serving)


  1. Place sliced bacon on a rack in a sheet pan and bake until crispy, drain on a paper towel.  Retain pan drippings to cook French toast.
  2. With a small sharp knife, make a horizontal slice in bottom crust of bread creating the pocket you will pipe filling into.
  3. In a bowl, mix together ricotta cheese, blueberry jam, and lemon zest. Place mixture in a Ziploc bag and when you are ready to fill bread pockets, slice corner off bag and pipe.
  4. In a bowl whisk together milk, syrup, salt. Tablespoon of melted butter, brown sugar, vanilla, bitters, cinnamon, and eggs.
  5. In a large (preferably cast iron) skillet heat bacon drippings on medium heat. You will need about 2 tablespoons, you can add butter if you need more fat.
  6. Using your piping bag, fill each bread pocket with approximately 2 tablespoons of filling.  Push bacon into filled pocket of bread, pushing out to edges as much as possible.
  7. Once slices are stuffed soak each slice in egg mixture for about 10 seconds per side, then place in hot skillet.  Cook until both sides are caramelized.

Serve warm topped with extra jam, fresh berries, lemon zest and maple syrup.


Modern Day Forager