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Fig Leaf and Honey Ice Cream Recipe

Fig Leaf and Honey Ice Cream Recipe
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★★★★★

5.3 from 10 reviews

This Fig Leaf and Honey Ice Cream recipe captures the delicate, earthy aroma of fresh fig leaves infused into a rich custard base sweetened with golden honey. The infusion process brings a unique herbal note to the creamy ice cream, making it a sophisticated and refreshing dessert perfect for warm days or elegant gatherings.

Ingredients

Scale

Fig Leaf Infusion

  • 6 medium fresh fig leaves
  • 1 cup (250ml) heavy cream
  • 1 cup (250ml) whole milk
  • 6 tablespoons (75g) sugar
  • Pinch of salt

Custard Base

  • 1 cup (250ml) heavy cream
  • 5 large egg yolks
  • 3 tablespoons (60g) honey, warmed if not pourable

Instructions

  1. Heat the fig leaves: In a cast iron skillet or on a grill, warm the fig leaves by heating and turning them occasionally until they are slightly dried and fragrant, about 1 1/2 minutes. Heat in batches if necessary.
  2. Infuse cream mixture: Place the warmed fig leaves in a medium saucepan. Add 1 cup heavy cream, whole milk, sugar, and a pinch of salt. Warm until the cream is hot and the sugar dissolves. Remove from heat, cover, and let infuse for one hour at room temperature.
  3. Extract fig leaf flavor: Remove the fig leaves using a slotted spoon and press them over the cream mixture to release as much flavor as possible.
  4. Prepare egg yolks: In a medium bowl, whisk the egg yolks until smooth.
  5. Setup ice bath: Fill a large bowl halfway with ice and some water. Place a medium bowl on top, and pour the remaining 1 cup of heavy cream into this bowl. Set a mesh strainer over the top.
  6. Temper the egg yolks: Warm the infused cream and milk mixture slightly, then slowly pour it into the egg yolks in a steady stream while whisking constantly to prevent curdling.
  7. Cook the custard: Scrape the combined mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens slightly and reaches 160ºF (71ºC) on an instant-read thermometer.
  8. Strain and cool the custard: Immediately strain the custard through the mesh strainer into the cream in the ice bath. Stir in the honey until well combined and the mixture is cool.
  9. Chill: Refrigerate the mixture thoroughly, preferably overnight to develop flavor and achieve proper chill.
  10. Churn: Process the chilled mixture in an ice cream machine according to manufacturer’s instructions until it reaches firm, creamy consistency.

Notes

  • Use fresh fig leaves to ensure the best aromatic infusion and avoid any bitterness.
  • Warming the honey slightly helps it mix more easily into the cold custard base.
  • Be careful not to overcook the custard to avoid curdling; monitor temperature closely.
  • Overnight chilling improves texture and flavor infusion.
  • This recipe yields about 1 quart (1 liter) of ice cream.

Nutrition

Keywords: Fig leaf ice cream, honey ice cream, homemade ice cream, custard ice cream, fig dessert

Find it online: https://kitchenbyclara.com/fig-leaf-and-honey-ice-cream-recipe/