Figs are synonymous with autumn and carry a wonderful mellow fruitfulness perfectly in keeping with the mood of the season. Whip up this wondrous fig ice cream recipe from Paul Foster to herald the coming of autumn.
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Add the dried figs, water, lemon rind and 100g of sugar to a pan and poach over a gentle heat until soft. Remove from the heat and allow the figs to cool in the poaching liquor
200g of dried figs
500ml of water
2 lemons, rind only
100g of sugar
Add the mil to a pan and bring to the boil. Whisk together the egg yolks with the rest of the sugar until pale and smooth. Remove the milk from the heat and gradually whisk into the egg mixture, before pouring the custard back into a clean pan. Heat to 80°C, stirring constantly
200g of egg yolk
50g of sugar
1000ml of milk
Once the mixture has reached 80°C, pass through a chinois straight into a bowl set over ice. Leave to cool completely
Pour the custard and drained figs into a blender and pulse until smooth, then pour into a paco jet container and freeze until hard. Before serving, churn the ice cream in the paco jet
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