Fig ice cream


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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
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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