Ginger Fig Ice Cream
A creamy vanilla ice cream flavoured with stem ginger and figs. Simple recipe using the NO churn method.
Enjoy.
12 servings
15 mins
10 mins for figs
FREEZE
Ingredients
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600g fresh ripe figs- washed, trimmed, quartered
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2 tbsp runny honey
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Scant 2 tbsp cold water
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½ jar stem ginger- drained and finely chopped
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600ml double cream
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304ml can of condensed milk
Instructions
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Make fig puree:
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01 Place figs and honey into a large saucepan and gently bring to a simmer. Cook for 10-15 minutes until syrupy. Leave to go cold. Do not over mix as nice to keep pieces of fig for the ice cream and do allow 2 tbsp of fig syrup from this cook to use as a topping later. Best to store in a jar or pot and keep in the fridge until required.
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Make cream:
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02 Whisk cream to a RIBBON stage. Add condensed milk and fold into the cream gently. Now add the finely chopped ginger and fig puree. FOLD together very gently.
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Freeze:
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03 Tip gently into a suitable carton. Cover and freeze for a minimum of 8 hours or overnight.
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Serve:
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04 Remove from the freezer and place in the fridge and allow to thaw until soft enough to scoop into attractive individual serving bowl. Top with fresh figs or a dribble of the reserved fig syrup.
Notes
A very rich ice cream so serve small scoops. Can be frozen in one large container or separated into individual pots.
