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

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The wonderful, slightly coconutty flavour of fig leaves is put front and centre in this delicious ice cream, which is kept light and fresh with the use of goat's milk instead of the more traditional cow's. Topped with a reduced blackcurrant syrup, fresh blackberries and a grassy olive oil, it's a simple combination of ingredients which packs a serious punch.

First published in 2020




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


  • Blender
  • Ice cream maker


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
  • 1 handful of fig leaves, fresh, or 8g dried fig leaves
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
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
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 tablespoons. Set aside
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
First published in 2020

Phil Howard has always been a ‘chef’s chef’, quietly notching up years of service and influencing the industry immeasurably. After selling his iconic two Michelin-starred restaurant The Square to open Elystan Street in Chelsea, he has proved himself yet again to be one of the UK's brightest culinary talents.

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