Fig Leaf, Honey & Olive Oil Ice Cream
Fig leaf is an optional flavour addition, it is subtle but lovely. If you haven’t got access to a fig tree keep an eye out around your neighbourhood or at a community garden for a leaf sample. Still no luck? Fresh thyme can be used instead. The addition of olive oil to this ice cream is also something a little different. Choose a good-quality extra virgin oil for added flavour, or use a lighter-flavoured oil if preferred. It adds a smooth consistency to the ice cream acting as an emulsifier to reduce the formation of ice crystals. This is particularly helpful when not using an ice cream maker - I made the ice cream pictured without one and it was wonderfully creamy.
Ingredients
- 500 ml (2 cups) cream
- 250 ml (1 cup) milk (I used oat milk)
- 1 small fig tree leaf or a sprig of thyme
- 100 g (⅓ cup) mild honey
- 3 egg yolks*
- ¼ cup (50g) sugar
- ¼ cup (60ml) olive oil
- Pinch of salt
- *the remaining egg whites can be stored in the fridge and used in baking within 5 days, or frozen in a named container for up to 3 months.
Instructions
- Place the cream, milk and fig leaf (or thyme) into a saucepan. Heat over a low heat until the cream foams on the surface. Remove from the heat.
- Put the honey into a small saucepan and heat until bubbling. Cook for another minute, swirling, until it turns a deep amber colour. Remove from the heat.
- In a large bowl whisk together the egg yolks, sugar and olive oil until thick and emulsified. Slowly drizzle in the honey while whisking.
- Remove the fig leaf (or thyme) from the cream and discard. Slowly pour the cream into the egg mixture, continuing to whisk. Return the custard to the pan and heat gently, stirring with a wooden spoon until the custard lightly coats the back of the spoon - about 5 minutes.
- Pour into a bowl and cool completely - this can be sped up by sitting the bowl in a larger bowl of cold water. Then cover and chill in the fridge for 1-2 hours until very cold.
- Either use an ice cream maker to churn for about 20 minutes until thickened (check the user manual for exact timing). Then tip into a freezer-safe dish and freeze until solid, about 2 hours. Or, if you don’t have an ice cream maker, pour the chilled custard into a freeze-safe dish. Freeze for 1 hour then whisk the custard vigorously to break up the ice crystals. Repeat this step twice more with an hour in between, then freeze for at least 4 hours until solid.
- To serve, remove the ice cream from the freezer 5-10 minutes before serving to soften for easier scooping. Serve with roasted figs (or pears) and stovetop crumble (see recipe below).
- The ice cream can be made ahead of time and frozen for up to a month.