Wild Fig and Rose Ice Cream
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570ml double cream
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1/2 cup (110g) caster sugar
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12 soft dried wild figs or 6 regular sized soft dried figs
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4 egg yolks
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1 tablespoon rosewater
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1 tablespoon lemon juice
Step 1 - Gently heat the cream in a saucepan to a simmering point, do not boil. Whisk the egg yolks and sugar together in a measuring jug or bowl until pale and thick.
Step 2 - Gradually pour on the hot cream, stirring continuously
Step 3 - Strain the mixture into a heavy based saucepan and cook over a gentle heat stirring until mixture coats the back of a spoon. Remove from heat and allow to cool.
Step 4 - Place the figs, rosewater and lemon juice in a food processor and pulse lightly until it resembles a paste. Fold the fig mixture into the custard.
Step 5 - If using an ice cream maker follow manufacturer's instructions
Step 6 - If you do not have an ice cream maker, pour into a container and freeze until set
Step 7 - It freezes fairly hard to ripen it in refrigerator for 20 minutes before serving.