Sticky Fig and Balsamic Ice Cream
Prep: 10 minutes
Cook: 30 minutes
Cook: 30 minutes
Medium
Serves 4 people
Top quality, high-density balsamic vinegar works like a dream with ice cream, particularly this one, full of ripe, sweet sticky figs. You don’t even need an ice cream machine (but it would make life a little easier).
Ingredients
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300g figs
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150 golden caster sugar
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Small pinch salt
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5 tbsp cold water
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1 tbsp 1.34 Balsamic Vinegar
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250ml double cream
Method
- Step 0: Preheat the oven to 200C.
- Step 1: Tip the figs into a baking dish, sprinkle over the sugar and a small pinch of salt and 5 tablespoons of water. Bake in the oven for 30 minutes until softened and sticky, stirring every 10 minutes or so. The liquid should be reduced to a fairly thick syrup; if not either return to the oven for 5 minutes or boil in a pan over high heat for 3-4 minutes to reduce. Remove from the heat, stir in the balsamic and set aside to cool completely.
- Step 2: Roughly blitz the cool figs using a stick blender or food processor, so that they are roughly half pureed and half still with some texture. Alternatively mash with a fork for a coarser texture. Stir the figs into the cream.
- Step 3: For best results chill in the fridge for an hour before freezing. When ready to freeze churn in an ice cream maker according to manufacturer’s instructions. *
