honey ice cream
Fig & Honey Ice Cream
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 
A decadently rich ice cream packed full of flavour.
Course: Dessert
Cuisine: French
Keyword: honey ice cream
Servings: 10
Author: Laura Scott
Ingredients
  • For the ice cream base:)
  • 500 ml Double cream
  • 100 ml Full fat milk
  • 6 Egg yolks
  • 100 g Caster sugar
  • 1/2 tsp Vanilla extract
  • For the fig compote:)
  • 500 g Fresh figs roughly chopped
  • 4 tbsp Honey
  • 1 tbsp Demerara sugar
  • 1/2 tsp Ground cinnamon
  • 1 Star anise
  • 100 ml Water
  • 1 tbsp Brandy/Cognac
Instructions
  1. For the ice cream base:)
  2. Heat the cream, milk and vanilla in a saucepan over a low to medium heat until the mixture begins to come up to the boil,

  3. Before it reaches full boiling point, remove the cream mixture from the heat,

  4. While the cream mixture is heating up place the egg yolks and caster sugar into a bowl and whisk them together,

  5. Pour a little of the hot cream mix into the egg mix and stir it through before adding in the rest of the warm cream mixture and whisk well to combine,

  6. Pour the egg,cream and vanilla custard back into the saucepan and stir continuously over a low heat until the custard thickens which should take between 5 and 8 minutes,

  7. Once thickened remove from the heat, pour into a shallow container to chill it down quickly and refrigerate until completely cold (I left mine overnight)

  8. For the fig compote:)
  9. Place all ingredients apart from the Brandy into a saucepan, bring to the boil and then let the mixture simmer away on a medium heat for about 40 minutes until the fig mixture has reduced and become jam like,

  10. Once reduced, take the fig compete off the heat and let it cool a little before you blend it to a smooth paste using a stick blender/food processor then add the Brandy,

  11. Place the compote in the fridge to cool down completely (I left mine overnight)

  12. For the ice cream:)
  13. Freeze the vanilla custard base using an ice cream machine,

  14. When it is frozen transfer the ice cream to a large bowl and fold in the fig compote leaving ripples of fig as you would in a raspberry ripple ice cream,

  15. Transfer the ice cream to a plastic tub and freeze until set.