Goat's milk and fig leaf ice cream with blackcurrant juice, blackberries and olive oil

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Ingredients

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Ice cream

  • 1 handful of fig leaves, fresh, or 8g dried fig leaves
  • 1.5l goat's milk
  • 160g of caster sugar
  • 200ml of condensed milk
  • 1 pinch of salt

Blackcurrant syrup

To garnish

1
Begin by making fig leaf powder to flavour the ice cream. If you have fresh fig leaves, dry the fig leaves in a very low (around 50°C) oven overnight until completely dry. The next day, blend to a fine powder. You will need 8g of dried fig leaf powder for this recipe
2
Place the goat’s milk and sugar into a large heavy-based pan and bring to the boil. Reduce over a medium heat until you have 850ml left – this should take roughly half an hour. Remove from the heat, then add the condensed milk and a small pinch of salt. Whisk in the fig leaf powder, set aside to cool and then chill and churn in an ice cream maker
3
To make the syrup, place the caster sugar into a medium heavy-based pan with a splash of water. Place over a high heat and cook the sugar, while swirling the pan, until it first dissolves in the water and then turns a light caramel colour
  • 100g of caster sugar
4
Add the blackcurrants and cook for 5 or so minutes until they have broken down completely. Pass the liquid through a fine sieve into a clean pan, then reduce to about 4 tbsp. Set aside
5
Cut the blackberries in half. Place a generous scoop (or two!) of ice cream into the centre of 4 chilled bowls. Use a spoon to make a well in the top of the ice cream. Place the blackberries in the well, spoon the blackcurrant juice over the top and finish with a drizzle of olive oil
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