Fig leaf ice cream
- Portion size: Makes approx. 1.5 litres
- Hands-on time 15 min, plus 20 min infusing, freezing time 4-6 hours
- Difficulty: easy
Fig leaves are a wonderful ingredient, and they impart such a heady, aromatic figginess to this delicious ice cream. It can be served simply with fresh figs, but is even better with a slice of our fig and hazelnut cake – especially as you can utilise the unused egg whites.
You can make this recipe with no ice cream machine – see the Know How below.
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Ingredients
- 6 young fresh fig leaves
- 450ml double cream
- 450ml whole milk
- 1 vanilla pod, split and seeds scraped
- 6 medium free-range egg yolks
- 100g caster sugar
You’ll also need
- An ice cream machine
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Method
- Wash and dry the fig leaves. If you have a gas hob, use tongs to hold the leaves one at a time over the flame until they dry out and wilt, without letting them catch and burn. If you don’t, put them one at a time in a frying pan over a high heat for 2 minutes until they dry out and curl up. Cool then tear into pieces.
- Heat the milk, cream, vanilla pod and seeds and fig leaves together in a saucepan over a medium heat. Once it begins to boil, remove from the heat and set aside for 20 minutes to infuse.
- Beat the egg yolks and sugar together until pale, then strain the infused milk mixture into them through a fine sieve (discard the leaves but wash and dry the vanilla pod to use for flavouring sugar, etc.). Return the mixture to the pan and put over a low heat. Stir constantly, cooking until the mixture is thick enough to coat the back of a wooden spoon. Strain the custard into a bowl and leave to cool, then churn in your ice cream machine according to the manufacturer’s instructions.
Nutrition
- 297kcals Calories
- 26.3g (15.3g saturated) Fat
- 3.6g Protein
- 11.5g (11.5g sugars) Carbs
- Nil Fibre
- 0.1g Salt
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