Honey Roast Fig and Cinnamon Ice Cream

April 9, 2010 - Recipes

Honey Roast Fig and Cinnamon Ice Cream

• 500 mL pouring cream
• 500 mL full cream milk
• 10 Free range egg yolks
• 110 grams caster sugar
• Tablespoon glucose syrup
• Vanilla Pod
• 1 Dozen Figs
• ½ cup honey
• 1 teaspoon ground cinnamon

Taken with my i-phone

1. Put the milk, cream and cinnamon into a pot. Scrape the vanilla bean and place seeds and pod in pot.
2. Bring to a gentle simmer - turn off the heat and let infuse for 20 minutes.
3. Whisk the egg yolks in a bowl with the caster sugar until light in colour and frothy.
4. Gradually add the milk mixture and whisk in well.
5. Put back into the pot and over a low flame use a wooden spoon to stir continuously until it thickens (84 deg C) DO NOT LET IT BOIL.
6. Immediately strain through a fine sieve into a chilled bowl (eg a bowl sitting on ice).
7. Stir for three minutes until cool.
8. Cool in the fridge until well chilled.
9. Cut the top stem off the figs and cut in half. Place them into a shallow baking pan with cut side up and drizzle with the honey.
10. Place in an oven at 200 deg C for about 20 minutes until the honey and fig juice combine to form a sticky syrup. Stir the syrup occasionally in the tray to stop it burning.
11. When cooked let it cool. The syrup will be like toffee. Be careful it can burn you easily.
12. When cool, roughly chop the figs into a 1 cm dice.
13. Churn the ice cream mix in an ice cream machine as per the manufacturer's instructions.
14. Add figs & syrup in the last 2-3 minutes of churning and place in the freezer to set.

Honey Roast Fig and Cinnamon Ice Cream