Sweetie Pie
  • Fig leaf ice cream

    My new favourite ice cream?

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  • I think I have already declared my eternal love for figs on the blog, I couldn’t believe it when my chef told me I could also cook with the leaves! I felt it was a whole new world I hadn’t discovered. They have an AMAZING flavor, it is a flavor in between fig and leaf, I don’t know how to put it into words, but it so fresh, so green, so delicious.

    Living in Cambridge I only use my bike to move to places or walking, and every day on my way home this month I was smelling a fig tree, that had a super intense flavor in summer. I started to see a lot of cooks making fig leaf dishes so I asked my neighbor if I could take some, he said yes and looked at me as if I was I bit crazy (maybe I am?? Am I the only one that does this?)

    The idea for this recipe is from David Lebovitz, if you haven’t seen his blog, please do, I love everything he does. He recommends making this at the beginning of summer when leaves are fresh, and they haven’t received sunlight of all the summer. I am late for this, I did this recipe at the beginning of autumn, and it was still very delicious. 

    I don’t own an ice cream machine and obviously, the texture would have been different if I owned one, more creamy, but what I did is I left the mix cool one night in the fridge and the next day I took it to the freezer and I whipped it every hour or so while it was freezing to give it more air. If you have an ice-cream churner forget this part.
    I hope you like it and you start cooking everything with fig leaves because is so worth it, there is still some fig season left so start picking those leaves.

     

     

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    Fig leaf ice cream

    Preparation time: 1 hour plus chilling time
    Servings: 12 servings

    Ingredients

    • 6 fresh fig leaves
    • 500 ml cream (35% fat)
    • 250 ml whole milk
    • 70 g golden caster sugar
    • pinch of salt
    • 5 egg yolks
    • 50 g organic honey

    Preparation

    1.  Put the leaves in a medium saucepan. Add 250 ml of cream, and the milk, sugar, and salt. Heat the mixture until the cream is warm and sugar is dissolved. Remove from heat, cover, and let infuse one hour at room temperature.
    2. 3. Remove the leaves from the mix and squeeze them over the infused milk and cream mixture, to extract as much flavor from them as possible.
    3. In a  bowl, whisk together the egg yolks and the remaining cream. 
    4. Warm the infused cream and milk mixture, pass the mix and then pour it into the egg yolks in a steady stream while whisking constantly. Scrape the mixture back into the saucepan and cook over medium heat until the mixture starts to thicken, the temperature should be 70ºC. 
    5. Immediately strain the custard into a bowl and stir in the honey. Continue to stir gently until the mixture is cool.
    6. Chill the mixture well, preferably overnight, then churn in your ice cream machine or if you don’t have an ice cream machine, keep whisking every hour or two until is freezes. 
    7. Enjoy alone or with some honey on top, or if it not enough add some figs to the mix.

     

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