Fig leaf ice cream
Created by head chef and owner of Silo Brighton and CUB, Douglas McMaster as part of our Chef Inspired Kitchen series, this delicate ice cream recipe utilises dried fig leaf powder, which has a remarkable flavour.
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Preparation Instructions
Ingredients For the fig leaf ice cream 500 ml whole milk 250g crème fraiche 55g milk powder 105g sugar 50g glucose 10g fig leaf powder ½ tsp salt For the apple syrup 500ml apple juice 300g sugar For the figs 200g best quality figs at room temperature, halved For the fig leaf oil 300g rapeseed oil 200g fig leaves Small handful of oat biscuits, to serve |
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Food Tips
• Make sure the ice cream is not set too hard. It should scoop with ease. If not, take out to soften at room temperature until correct.
• Ideally, your serving plate will be slightly concave. It keeps the fig leaf oil and the dish closely knit together.
Appliance Tip
• If you cannot find dried fig leaf powder, dehydrate fresh fig leaves overnight in a Miele Gourmet Warming Drawer or dry oven set at 50-60°C. When dry, process into a powder.
• Make sure the ice cream is not set too hard. It should scoop with ease. If not, take out to soften at room temperature until correct.
• Ideally, your serving plate will be slightly concave. It keeps the fig leaf oil and the dish closely knit together.
Appliance Tip
• If you cannot find dried fig leaf powder, dehydrate fresh fig leaves overnight in a Miele Gourmet Warming Drawer or dry oven set at 50-60°C. When dry, process into a powder.
Method
- For the ice cream, place the milk in a saucepan and allow to simmer very gently. Turn the heat off and add the fig leaf powder. Cool down and add all the remaining ingredients. Churn the ice cream using a machine, pour into a container and freeze.
- For the syrup, combine the apple juice and sugar together in a saucepan and simmer over a medium heat until the mixture is at the right consistency (it should set when drop onto a cold plate or when it reaches 105°C with a sugar thermometer).
- For the fig leaf oil, blend both ingredients together, pour into a saucepan and warm very gently to infuse the oil (if using a thermometer, make sure it reaches 60°C). Pass through a muslin cloth and keep aside until needed.
- To serve, crush the oat biscuits onto each bowl and spoon a large scoop of ice cream on top. Follow with the oil and syrup and finish by laying carefully the figs over the dish.
Serves 4-6
