Fig Leaf Ice Cream with Honey Roasted Figs

 A fig tree grows by the front wall of my house.   It was there when we arrived over 30 years ago, and I have passed it every single day, but have never really appreciated its bounty.   Finally, I've decided that figs aren't that bad, and have been trying to harvest them, but somehow the local wasp and insect population always gets there first!   Fortunately, the leaves are not as attractive, but do make the most delicious ice cream.  The flavour is almost like coconut, but more subtle. 

The photo below shows figs courtesy of a supermarket, but they are just as delicious as the home grown ones.

Fig Leaf Ice Cream with Honey Roasted Figs

Fig Leaf Ice Cream

3 egg yolks

1 pint/600ml double or single cream and milk mixed (more cream = richer ice cream)

4oz/120g caster sugar

4-6 medium sized fig leaves

Warm the milk/cream in a pan until blood temperature.   Add the fig leaves and allow to steep until cool.    Beat the eggs and sugar together in a bowl, remove the leaves, add the milk and cream and then pour it all back into the pan.  Stir it gently until it thickens slightly, then allow it to cool.  Pour into an ice cream maker and churn until thick. 

Makes approx. 1.5-2 litres.  

Honey Roasted Figs

1-2 figs per person

1 tbsp honey per person

1 tbsp balsamic vinegar per person

Preheat the oven to 200 deg C.  Line a baking tray with parchment paper, twisting the corners so that the paper will not spill.  Mix the honey and vinegar together in  a shallow bowl.  Cut the figs in half and dip each into the mixture.  Place on the baking tray, cut side up.  Roast for about 15 minutes, then pour the rest of the mixture over the top and bake for another 15 minutes or so, until the figs have caramelised.    When you serve them, pour over the lovely juices from the pan.