Fig Leaf Ice Cream with Greengage Ice Wine Swirl

As a child, the very sight of that creamy white pyramid of swirly whipped ice cream atop a flimsy wafer cone set my heart fluttering. The strings of that emotional connection still play when I glimpse the frozen balls of delight, so much so that I am a rabbit in headlights in a gelateria, the potential flavour combinations leaving me tongue tied in fear that I might make the wrong choice.

But this is a keeper, one taste of its heady, verdant sweetness and you’ll become smitten. Just as much at home in a cone or sundae glass, I am most often found in the candescent light of the freezer bulb, scooping straight from the container…

Yield: 12+

Author: Suze Morrison

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Fig Leaf Ice Cream with Greengage Ice Wine Swirl

Prep time: 30 MinCook time: 15 MinInactive time: 12 HourTotal time: 12 H & 45 M

This is a keeper, one taste of its heady, verdant sweetness and you’ll become smitten

Ingredients

Greengage Ice Wine Swirl

• 500g Greengages
• 4tbsp Golden Caster Sugar
• 2tbsp Ice Wine/ Sweet Dessert Wine

Fig Leaf Ice Cream

• 30g Fig Leaves, dried for 2 hours in 60C Oven.
• 300ml Whole Milk
• 450ml Double Cream
• 6 Egg Yolks
• 130G Golden Caster Sugar

Instructions

1. Begin with the greengage swirl. Add the greengages and sugar to a small pan and heat over a medium heat, crushing the berries with the back of a spoon to release the juices. As the juices release, increase the heat and bubble for 5-7 minutes or until thickened. Add the Ice wine and remove from the heat.
2. Blitz in a food processor until smooth then pass through a sieve. Set aside to cool then pop in the fridge to chill.
3. For the ice cream, add the fig leaves, milk, and cream to a pan. Heat over a gentle heat and bring to steaming point.
4. Remove from the heat and set aside for no longer than 2 hours to infuse, any longer and it may begin to turn bitter.
5. Meanwhile, just before the milk has infused (no earlier) whisk the egg yolks with the sugar and set aside. Strain the fig leaves from the milk and Sicard, adding the milk to a clean pan, gently warm.
6. When steaming, pour 1/3 mixture over the yolks and whisk until homogenous. Transfer the contents of the bowl back to the pan with the remaining milk and heat over a medium heat, stirring constantly with a wooden spoon.
7. The mixture will thicken, once it coats the back of the spoon and you can draw a line through with your finger, remove, transfer to a clean bowl, and cover the surface with plastic wrap.
8. Chill overnight. The next day, churn in an ice cream machine according to the manufacturer’s instruction. Once churned, layer up with the greengage purée in a freezer proof container, swirl together using a knife then freeze. Serve in scoops with extra puree if liked.