Toasted fig leaf and blackcurrant ripple icecream
I found that not only does the blackcurrant make a scoop of this look even more beautiful, but the slightly tart, rich berry flavour works beautifully with the toasty fragrance of the fig leaves.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at blanchevaughan.com.
Cooking tools:
- Ice cream maker
- Grill
- Baking sheet
- Saucepan
- Stove
- Kitchen scale
- Mixing bowl
- Whisk
- Fine-mesh sieve
- Wooden spoon
- Airtight container
Ingredients
- 10 fig leaves
- 350g full fat milk (Claire used weight rather than volume to measure this)
- 650g double cream
- 175g caster sugar
- 4 egg yolks
- 125g blackcurrants
- 50g caster sugar
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