Fig leaf ice cream
A while back I was invited to come along to my local Moss Vale Community Garden and give a presentation on cooking with edible weeds. Now, I’m not an expert in these matters but I did have some wonderful resources at my disposal. Diego Bonetto published this wonderful book called ‘Eat Weeds’ which came in very handy. We made a pesto using dandelion leaves, bread using wild fennel seeds and there was this… my fig leaf ice cream.
The community garden has a wonderful large fig tree and I was inspired by a Canberra chef who once told me you could flavour ice cream with fig leaves. Who knew?
Anyway, the chef would likely tell you to infuse your cream first, then remove the whole fig leaf. I didn’t! I blitzed up the leaves with my sugar to make this fragrant, flavourful and green-hued delight!
This recipe was based on a Cookidoo® recipe for honey ice cream. I hope you love it!
Fig leaf ice cream
Ingredients
Preparation
- Place sugar and fig leaves into mixing bowl and mill 20 sec/speed 9.
- Add egg yolk, honey, cream, vanilla and salt and cook 4 min 50 sec/80°C/speed 4.
- Pour mixture into a shallow freezable container and set aside to cool (approximately 30 minutes) before placing into freezer for 8 hours until frozen. Clean and dry mixing bowl.
- Cut ice cream into pieces (4 cm) and place into mixing bowl then blend 20 sec/speed 9, then blend for a further 10 sec/speed 4, with the aid of a spatula. Transfer into a freezable container and return to the freezer until firm.
Oven settings
Unless otherwise stated temperatures are for a fan-forced oven.
