Home-Made Fig Ice Cream | Recipe
Home-Made Fig Ice Cream | Recipe
Cooking Time:
390 min
Difficulty:
Easy
Persons
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4 tspSweet AllrounderThe secret ingredient for all desserts £4.99 £76.77/kg Incl. 0% Tax, excl. shipping
-
8fresh figs
-
200 mlwhipping cream
-
200 mlGreek yoghurt
-
100 gsugar
-
1 tbsphoney
-
1 tspvanilla extract
-
fresh rosemary and pistachios to garnish
1
Wash and dry the figs and remove the stalks.
2
Cut the figs into small pieces and place in a blender.
3
Add the sugar, honey and vanilla extract to the figs and blend until smooth.
4
Place the cream in a large bowl and beat with a whisk or hand mixer until stiff. Fold through the Greek yoghurt.
5
Carefully fold most of the fig puree into the cream and yoghurt mixture until well combined. Reserve some of the puree for serving.
6
Pour the mixture into a shallow, freezer-safe dish and smooth it out.
7
Cover the dish with cling film and place in the freezer for at least 6 hours. For the creamiest texture, stir it thoroughly every 30 minutes for the first 2 hours.
8
Take your home-made fig ice cream out of the freezer about 10 minutes before serving to allow it to soften slightly.
9
Scoop the ice cream into bowls and top with a little of the reserved puree.
10
Garnish with a sprig of rosemary, Sweet Allrounder and chopped pistachios, and serve immediately.
Method
1
Wash and dry the figs and remove the stalks.
2
Cut the figs into small pieces and place in a blender.
3
Add the sugar, honey and vanilla extract to the figs and blend until smooth.
4
Place the cream in a large bowl and beat with a whisk or hand mixer until stiff. Fold through the Greek yoghurt.
5
Carefully fold most of the fig puree into the cream and yoghurt mixture until well combined. Reserve some of the puree for serving.
6
Pour the mixture into a shallow, freezer-safe dish and smooth it out.
7
Cover the dish with cling film and place in the freezer for at least 6 hours. For the creamiest texture, stir it thoroughly every 30 minutes for the first 2 hours.
8
Take your home-made fig ice cream out of the freezer about 10 minutes before serving to allow it to soften slightly.
9
Scoop the ice cream into bowls and top with a little of the reserved puree.
10
Garnish with a sprig of rosemary, Sweet Allrounder and chopped pistachios, and serve immediately.
Home-made fig ice cream
A bowl of no-churn fig ice cream, making the most of late summer’s bounty, is a delicious way to round off a BBQ and make the most of the last warm days. Our Sweet Allrounder is a lovely chocolatey topping and complements the ice cream flavours beautifully. Don’t be tempted to skip the honey or reduce the sugar – both are necessary to keep the ice cream soft and scoopable. The ice cream will keep in the freezer for weeks, but it will be at its best texture after its first freeze.
More summer desserts
Head over to our summer recipe collection for more desserts to make this summer. BBQ bananas are always a hit, as is this secretly vegan avocado chocolate mousse.
Ingredients
Persons
-
4 tspSweet AllrounderThe secret ingredient for all desserts £4.99 £76.77/kg Incl. 0% Tax, excl. shipping
-
8fresh figs
-
200 mlwhipping cream
-
200 mlGreek yoghurt
-
100 gsugar
-
1 tbsphoney
-
1 tspvanilla extract
-
fresh rosemary and pistachios to garnish
