Fig Leaf and Honey Ice Cream
Fig Leaf and Honey Ice CreamDelicate and aromatic, this Fig Leaf and Honey Ice Cream pairs subtle herbal notes with creamy richness. Naturally sweetened with honey and infused with fresh fig leaves, it’s a refreshing and elegant dessert that’s easy to make, fiber-friendly, and perfect for both everyday treats and special occasions.
Equipment
- 1 Medium saucepan
- 1 cast iron skillet (or grill)
- 1 Medium bowl
- 1 Large bowl
- Ice bath setup (ice + water)
- Mesh Strainer
- Whisk
- Ice Cream Maker
Ingredients
- 6 medium fresh fig leaves
- 2 cups 500 ml heavy cream, divided
- 1 cup 250 ml whole milk
- 6 tablespoons 75 g sugar
- Pinch of salt
- 5 large egg yolks
- 3 tablespoons 60 g honey, warmed if needed
Instructions
- Prepare the Fig Leaves: Start by selecting fresh, young fig leaves, as these have the most delicate flavor. Rinse them gently under cool water and pat dry with a clean kitchen towel. In a cast iron skillet (or on a grill), warm the leaves over medium heat, turning them occasionally. The leaves should become slightly dried out and fragrant, releasing their natural aroma—this usually takes about 1½ minutes. If your pan isn’t wide enough, work in batches. Once fragrant, transfer the leaves to a plate and set aside.
- Infuse the Cream and Milk: In a medium saucepan, combine 1 cup (250 ml) of heavy cream, the whole milk, sugar, and a pinch of salt. Place the pan over medium heat and stir gently until the sugar dissolves completely and the cream mixture is warm but not boiling. Add the toasted fig leaves to the warm liquid. Remove the saucepan from heat, cover it with a lid, and allow the mixture to infuse at room temperature for 1 hour. This step allows the delicate herbal notes of the fig leaves to fully permeate the cream and milk.
- Remove the Fig Leaves: After the infusion, use a slotted spoon to carefully remove the fig leaves from the cream and milk mixture. Gently press the leaves against the side of the saucepan to extract any remaining liquid and flavor. Discard the leaves. At this point, the mixture may look slightly thickened or have tiny curdles due to the fig leaf enzymes—don’t worry, whisking will smooth it out.
- Prepare the Egg Yolks: While the cream is infusing, separate 5 large eggs and place the yolks in a medium bowl. Using a whisk, beat the yolks until they become slightly thick and pale in color. This step helps incorporate air and ensures your custard will be smooth and creamy. Set the yolks aside until the cream is ready.
- Set Up an Ice Bath: Fill a large bowl halfway with ice and cold water. Place a medium-sized heatproof bowl on top to create an ice bath. Pour the remaining 1 cup (250 ml) of cream into this medium bowl, and place a mesh strainer over it. This setup will be used to cool the custard quickly once cooked, preserving its creamy texture.
- Temper the Egg Yolks: Rewarm the infused cream and milk mixture over low to medium heat until it’s gently warm but not boiling. Slowly pour the warm mixture into the egg yolks in a steady stream while whisking constantly. This technique, called tempering, prevents the eggs from scrambling and ensures a smooth custard. Continue whisking until fully combined.
- Cook the Custard: Scrape the tempered mixture back into the saucepan and return it to medium heat. Stir continuously with a wooden spoon or heatproof spatula. Watch carefully—the custard will start to thicken as it heats. If you’re using an instant-read thermometer, the custard is ready when it reaches 160°F (71°C). At this point, it should coat the back of the spoon and have a silky texture. Avoid overheating, as this can curdle the mixture.
- Strain and Cool the Custard: Immediately pour the hot custard through the mesh strainer into the prepared ice bath containing the remaining cream. This will remove any small bits of cooked egg and ensure an ultra-smooth texture. Stir in 3 tablespoons (60 g) of honey until fully incorporated. Gently continue stirring the mixture over the ice bath until it cools completely to room temperature.
- Chill Overnight: Transfer the cooled custard to a clean container, cover tightly, and refrigerate overnight (or at least 8 hours). Chilling allows the flavors to meld, resulting in a richer, more aromatic ice cream.
- Churn the Ice Cream: Once fully chilled, pour the custard into your ice cream maker. Churn according to the manufacturer’s instructions until it reaches a soft-serve consistency. This usually takes 20–30 minutes depending on your machine.
- Freeze Until Firm: Transfer the churned ice cream to a freezer-safe container and smooth the top with a spatula. Cover with a lid or plastic wrap and freeze for at least 4 hours, or until firm.
- Serve and Enjoy: Scoop the ice cream into bowls or cones. For an elegant presentation, top with fresh figs, roasted figs, poached pears, or a drizzle of cherry compote. This creamy, aromatic dessert is perfect for special occasions or a refined everyday treat.
Notes
- Use young, tender fig leaves for the best flavor; older leaves can be bitter.
- If the custard curdles slightly during infusion, whisk vigorously or blend briefly to restore smoothness.
- Honey can be warmed slightly if it’s thick or crystallized to make mixing easier.
- Chilling the custard overnight improves flavor depth and texture.
- Straining the custard ensures a silky, smooth ice cream.
- Serve with seasonal fruits or compotes to complement the subtle herbal notes.
