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.