Honey Roasted Fig Ice Cream

🧂 Ingredients

• 400 g of fresh figs

  quartered
• 2 tbsp of brown sugar
• 1 tbsp of honey
• 2 cups of full cream milk
• 2 cups of heavy cream
• 1 vanilla bean

  split and seeds scraped
• 6 large egg yolks
• ¾ cup of sugar
• 2 tbsp of vodka

Instructions

• 1 Place the milk, cream, vanilla bean and seeds in a large saucepan and bring to
  the boil. While the mixture is heating combine the egg yolks and sugar in the
  bowl of an electric mixer fitter with a whisk attachment. Whisk until the
  mixture is lightly thickened and then gradually add the milk mixture into the
  egg yolks. Do this slowly so as not to curdle the eggs.
• 2 Pour the mixture back into the saucepan and return to a medium low heat and stir
  and check the consistency by turning the spoon over and running your finger
  through the mixture that has coated the spoon. If the line from your finger
  remains clear then the custard is ready. Pour the custard into a large bowl and
  cover with cling film and refrigerate overnight.
• 3 Preheat the oven to 200 celsius (400 Fahrenheit) and line a roasting pan with
  baking paper. Combine the figs, honey and brown sugar in a bowl and then spread
  the mixture evenly over the roasting pan. Bake for 15 to 20 minutes or until
  caramelised and set aside to cool.
• 4 Once the figs have cooled place into a food processor and process. Loosen the
  mixture with the vodka.
• 5 Prepare the ice cream maker. Strain the custard through a fine mesh sieve and
  discard the vanilla bean pod and pour into the ice cream maker and chill
  according to your manufacturers instructions. When the ice cream is almost done
  add the pureed figs and allow it to mix through. When finished pack into a large
  freezer safe container and cover and freeze for 4 hours before serving.

Nutrition Info