Fig leaf, honey & vanilla ice cream
Preparation : 20 min
Cooking : 0 min
Total time : 20 min Rest : 0 min
6 people
8 fresh, young fig leaves
500 ml double cream
250 ml full fat milk
5 egg yolks
110 g sugar
1 tbsp honey
1 tsp vanilla extract
RECIPE STEPS
1
Toast the fig leaves on a griddle pan until their aroma is released, then place in a saucepan and pour in the cream and milk. Gently bring to a simmer, over a medium heat.
- 8 fresh, young fig leaves
- 500 ml double cream
- 250 ml full fat milk
2
Remove from the heat, cover and set aside to infuse and cool completely.
3
Once cold, strain the cream and milk through a sieve and squeeze the fig leaves with your hands to extract every bit of flavour.
4
Place the infused cream and milk over a medium heat and bring to a simmer, then remove from the heat.
5
In a separate bowl, beat the egg yolks and sugar together.
- 5 egg yolks
- 110 g sugar
6
Gradually pour the hot cream and milk onto the egg mixture, stirring constantly. Don’t do it all in one go or the eggs could scramble.
7
Clean out the pan (if the pan is clean, there is less likely chance of the custard curdling) and pour the mixture back in. Heat gently, making sure the mixture doesn’t boil. Stir constantly with a spatula or wooden spoon until the custard thickens. When you can draw your finger through the custard on the back of the spoon and it leaves a clear line, your custard is ready. Immediately pour through a sieve into a clean bowl. Add the honey and vanilla paste, stir until combined. Cover and leave to cool.
- 1 tbsp honey
- 1 tsp vanilla extract
8
When the custard is cold, pour into your Gelato Expert and run the Gelato programme. The machine will alert you when the ice cream is ready – either enjoy straightaway as a soft-serve, or transfer to a Tupperware and freeze for a firmer consistency.
Recipes submitted by consumers are not tested by Magimix.