Fig and Honey Ice Cream

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

  • 0 of 5
  • Preparation time: 
  • Serves: Up to 6 people

Can be made with these products:

Ingredients

For the custard:

  • 500g double cream
  • 200g whole milk                     
  • 2 tsp vanilla extracts                              
  • 6 egg yolks                             
  • 150g caster sugar

Alternative custard:

  • 650g ready made custard
  • 200g double cream

For the ice cream: 

  • 100g fresh figs, quartered
  • 100ml water                                            
  • 3 Tbsp honey                                           
  • ½ tsp cinnamon      

Optional:

  • 25g fresh figs, roughly chopped

 

Total time: 30 minutes *plus 4-5 hours freezing time
Makes: One 1L tub

 

Method:

Make the custard:

  • Add the cream, milk and vanilla to a large saucepan.
  • Bring the cream mixture to a simmer.
  • Meanwhile, put the egg yolks and sugar into a large heatproof bowl, and whisk until combined.
  • Once the cream mixture begins to steam, pour a little over the egg mixture while whisking vigorously.
  • Pour over the rest of the milk and cream gradually, whilst whisking all the time.
  • Once combined pour the mixture back into the pan.
  • Place over a medium heat and cook gently, constantly stirring, until the custard thickens and coats the back of a spoon. Pour into a bowl, cover the surface with clingfilm and leave to cool to room temperature.

Make the ice cream:

  • Assemble the food processor bowl, fit the Knife tool.
  • Add the quartered figs, water, honey, cinnamon to the food processor bowl.
  • Process until smooth.
  • If using fresh custard - Add the cooled custard to the processor bowl, process until combined.
  • If using pre-made custard – add the custard and double cream to the processor bowl, process until combined.
  • Divide the mixture between two freezer bags and press out the air as you seal them, pressing the mixture flat.
  • Laying both bags of mixture flat in the freezer so that they freeze in sheet form in the bags.

To serve:

  • Clean and re-assemble the processor bowl, fit the knife tool.
  • Remove the frozen sheets of ice cream from the freezer.
  • Break up the contents by bending and flexing the freezer bags, transfer the broken up frozen pieces straight into the processor bowl.
  • Use the pulse function to start to process the mixture, process until the mixture resembles soft serve ice cream.

Optional:

  • For extra texture and flavour mix in the additional chopped figs.
  • You can serve immediately or transfer into a 1 litre container and freeze again to reach a firmer consistency.

 

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