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Fig Leaf Ice cream

Recipe for fig leaf ice cream

Figs are my favourite fruit - that heady aroma my favourite summer smell.

I even have a fig tree outside my bedroom. It produces masses of leaves but very few figs.

When I saw mention of a fig leaf ice cream being served at my favourite restaurant I had to investigate and see if I could try it myself.

The result was so much better than I even imagined - it is just the perfect flavour for ice cream - that warmth and fullness comes through in a sweet, creamy, honeyed taste.

Ingredients

6 medium fig leaves - young leaves are best.

500 ml double cream

250 ml full milk

5 egg yolks

75g sugar

1 tbsp honey.

Method

Part 1

In a dry frying pan heat up the fig leaves in batches until they dry out and have a wonderful fragrance.

Mix 400 ml cream and all the milk in a pan with the sugar and gently heat until the sugar dissolves.

Turn off the heat, add the fig leaves and put the lid on. Leave to infuse overnight.

Take the leaves out of the cream/milk and squeeze gently to make sure all the flavour ends up in the cream.

Part 2

Make a simple custard.

Before you begin put 2 inches of very cold water in your kitchen sink and put a large bowl into it with the 100ml cream in the base. Find a sieve and have it to hand.

Whisk the egg yolks in another bowl.

Gently heat the cream mix, pour a bit at a time into the egg yolks whisking all the time. Then when all the warm cream is in the bowl tip it back into the pan and heat very very gently, stirring with your whisk all the time, until it begins to thicken. You want it to coat the back of a cool spoon when you dip it in.

Immediately strain the custard through the sieve into the bowl in the sink.

Stir in honey and chill

Make the ice-cream according to the instructions on your ice cream maker.

If you would like a printable PDF version of the recipe, get free access to the Recipe library here

click to download fig leaf ice cream recipe

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It is something that I am very bad at by nature - but I have been taking lessons from Dixie. 

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Teasel isn't quite there yet.

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Each year I have a personal project running.  Something just for me. Something that allows me to experiment and play. 
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The first year that I became obsessed with using the plants here to dye textiles - back in 2019 - it was twelve skeins of a raw slubby silk yarn that I  had been hoarding for decades. They became a patchwork cable blanket that now sits on the back of the sofa.
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This is a tomato salad that was inspired by one I ate a few years ago in a cafe in Mingun, Myanmar,
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In Myanmar the military junta have begun to execute activists arrested after the coup in February 2021. The brutality and violence continue, the quashing of democracy, the corruption. 

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You won't usually find much out about Myanmar in the 'fed to you' media, but this week there has been reporting and a Dispatches programme about mass killings  was on Channel 4 on Monday.  The Guardian has consistently been the newspaper reporting most on the aftermath of the coup and you can also follow hashtags like #whatishappeninginmyamar here. 
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It is a community of great humour, support and inspiration - the best thing that I have ever had a hand in.
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The Studio Club is closed to new members at the moment and the doors will open to new members again on the Autumn Equinox. 

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About Snapdragon Life

In the Studio Club I gently guide you through bringing the changing seasons into your daily life, helping you slow down, so that you can experience increased well being, calm and creativity.

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