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! 

Honey Roasted Fig Ice Cream
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Rating: 5
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Perfect for Autumn
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
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.
Method
  1. 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!
  2. Whilst the milk is heating, whisk together the egg yolks and caster sugar until slightly thickened and even.
  3. Gradually, whilst mixing continuously, add the milk, cream and vanilla in a steady stream into the egg yolks.
  4. 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.
  5. 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.
  6. Once cooled, blend the figs with the vodka if using (this will help loosen the mixture).
  7. Remove the vanilla pod from the custard then add the figs. Mix well.
  8. 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).
  9. 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!
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