Caramelised Fig & Pistachio Mascarpone Ice Cream

Fig Season. From the leaves to the fruit, there is something beguiling about them. True, a fresh fig, picked straight from the tree is hard to resist, unadorned aside from a few sunbeams, absorbed into the swollen orb, heating it just enough to ooze its gritty flesh across your sap sticky fingers.

But nature has it that not all figs ripen equally. The sad truth is sometimes they are pale, bland and just a little sad. This is where this ice cream holds it own. Gently caramelised in the oven, they take on a delicate sticky sweetness and impart their juice into the most unctuous of syrups. Paired with the crunch of toasted pistachio and tangy mascarpone it is a match made in heaven.

Its hard to resist a fig just as it is, but when nature has other ideas, this ice cream is your saviour.

You can even make a huge batch of caramelised figs and serve them with greek yogurt for breakfast

figs, fig recipes, caramelised figs, ice cream, mascarpone ice cream, pistachio, pistachio ice cream, summer desserts

Yield: 8-10

Author: Suze Morrison

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Carmelised Fig & Pistachio Mascarpone Ice Cream

Prep time: 45 MinCook time: 15 MinInactive time: 6 HourTotal time: 7 Hour

Fig Season. From the leaves to the fruit, there is something beguiling about them. True, a fresh fig, picked straight from the tree is hard to resist, unadorned aside from a few sunbeams, absorbed into the swollen orb, heating it just enough to ooze its gritty flesh across your sap sticky fingers.But nature has it that not all figs ripen equally. The sad truth is sometimes they are pale, bland and just a little sad. This is where this ice cream holds it own. Gently caramelised in the oven, they take on a delicate sticky sweetness and impart their juice into the most unctuous of syrups. Paired with the crunch of toasted pistachio and tangy mascarpone it is a match made in heaven.

Ingredients

Mascarpone Ice Cream

• 80g Egg Yolk (About 4)
• 120g Golden Caster Sugar
• 500g Whole Jersey Milk
• 130g Mascarpone
• 50g Honey
• 1 tsp Lemon Juice
• 1tsp Vanilla Bean Paste
• Pinch Salt

Caramelised Figs & Roast Pistachios

• 250g Fresh Figs
• 2tbsp Golden Caster Sugar
• 1tsp Honey
• 50g Pistachios

Instructions

1. Add the yolks to a bowl and whisk along with the sugar until lightened and holding a ribbon. In a pan, heat the milk until steaming and add a ladle full into the egg mixture, whisking as you go, this will temper the eggs.
2. Add this to the remaining milk in the pan and whisk over a low heat until the mixture thickens to coat the back of a spoon. In a bowl, whisk together the mascarpone, honey, lemon, vanilla and salt then whisk this into the custard until smooth and homogenous.
3. Allow to cool to room temperature then chill in the fridge while you make the caramelised figs.
4. Preheat oven 160C. Cut the figs in half and lay cut side up on a baking sheet, sprinkle with the sugar and honey and roast for 20-30 minutes or until the sugar has dissolved and they have caramelised. Allow to cool, chop into small pieces and pop in the fridge to chill.
5. Add the pistachios to a clean baking sheet and roast for 10-12 minute or until smelling toasted, cool and roughly chop.
6. Add the mascarpone mix to an ice cream machine and churn according to the manufacturer’s instructions, fold through the caramelised figs and pistachios, along with any juices and freeze for another hour before serving.

https://gourmetglow.co.uk/recipes/caramelised-fig-pistachio-ice-cream

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