Love ice creams
Honey Roasted Fig Ice Cream
I realise that I have a challenge on my hands to convince anyone to make ice cream when the weather takes a turn for the chillier, however, My Honey Roasted Fig Ice Cream, does the job very well indeed. Give it a go!
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Recipe Notes
For a more grown up serving, you could line the base of a loaf tin with fig slices and then pour your churned ice cream on top before popping in the freezer. |
Nutrition Facts
Honey Roasted Fig Ice Cream
Amount Per Serving (100g)
Calories 405
Calories from Fat 198
% Daily Value*
Total Fat 22g
34%
Saturated Fat 14g
70%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Cholesterol 6mg
2%
Sodium 26mg
1%
Potassium 259mg
7%
Total Carbohydrates 48g
16%
Dietary Fiber 2g
8%
Sugars 47g
Protein 3g
6%
Vitamin A
3%
Vitamin C
3%
Calcium
10%
Iron
2%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
- 400 g fresh ripe figs, quartered
- 2 tbsp soft brown sugar
- 1 tbsp runny honey
- 350 ml whole milk
- 250 ml double cream
- 1 vanilla pod, split lengthways
- 5 large egg yolks Tip: freeze the whites for another recipe!
- 150 g caster sugar
- 2 tbsp vodka this is to give a slightly softer ice cream, leave out if preferred,
Units:
Servings
(change to adjust quanities)
Prep Time
20mins plus chilling
Churn Time
25mins
|
Ingredients
Units:
Servings
(change to adjust quanities)
Prep Time
20mins plus chilling
Churn Time
25mins
|
Nutrition Facts
Honey Roasted Fig Ice Cream
Amount Per Serving (100g)
Calories 405
Calories from Fat 198
% Daily Value*
Total Fat 22g
34%
Saturated Fat 14g
70%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Cholesterol 6mg
2%
Sodium 26mg
1%
Potassium 259mg
7%
Total Carbohydrates 48g
16%
Dietary Fiber 2g
8%
Sugars 47g
Protein 3g
6%
Vitamin A
3%
Vitamin C
3%
Calcium
10%
Iron
2%
* Percent Daily Values are based on a 2000 calorie diet.
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Method
- Add the milk, cream & vanilla pod into a large saucepan and bring to the boil, remember to watch this carefully as it'll boil over easily!
- Whilst the milk is heating, whisk together the egg yolks and caster sugar until slightly thickened and even.
- Gradually, whilst mixing continuously, add the milk, cream and vanilla in a steady stream into the egg yolks.
- Pour the whole mixture back into the saucepan and heat gently until slightly thickened. You want a consistency somewhere in between single and double cream. Pour into a bowl and chill overnight.
- Preheat oven to 180C (fan). Line a roasting tin with greaseproof paper. Combine the figs, brown sugar and honey, then tip into the roasting tin. Roast for 15 minutes until caramelised. Set aside to cool.
- Once cooled, blend the figs with the vodka if using (this will help loosen the mixture).
- Remove the vanilla pod from the custard then add the figs. Mix well.
- Switch on your ice cream machine and pour the custard in steadily. Churn according to manufacturer instructions (it may take a little longer if you added the vodka).
- Once churned, you can either pour into a tub and pop it straight into the freezer, or, line a loaf tin with cling film, place a few slices of fig on the bottom and pour in your ice cream. fold over the ends of the cling film and press down to fill the corners. Freeze for a couple of hours and then serve in slices!
