Fig and pistachio icecream


Perfect for gourmet food lovers with a sweet tooth.

Shopping list (Serves 4-6):

  • 600 grams Fresh Figs (200grams Sliced)
  • 8 egg yolks
  • 3 tablespoons Canadian maple Syrup
  • 80 ml Raspberry Vinegar
  • 3 tablespoons Caster sugar
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground mace
  • Dash of vanilla extract
  • 900 mls thickened cream, whipped
  • 80 grams roasted pistachio, chopped roughly

  • Step 1

    Puree 400grams fresh figs in a food processor and set aside.

  • Step 2

    In a large chilled bowl, whip the thicken cream until it is soft peak. Set aside in fridge

  • Step 3

    Dry roast the pistachio’s, roughly chop them and set them aside.

  • Step 4

    In a large stainless bowl, whip over low heat the egg yolks, maple syrup, sugar and vinegar until they are at a thick and ribbon stage. Add the vanilla and spices to this mix.

  • Step 5

    Add the pureed figs to the egg yolk mix together with the chopped pistachio, and mix thoroughly.

  • Step 6

    Gently with a whisk fold through the whipped cream until it is all incorporated, do not over whip as this can make the mix separate and not be smooth.

  • Step 7

    Place in freezer, and allow to set overnight.

  • Step 8

    Serve with some whole roasted figs and reduced balsamic vinegar


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