September 11, 2016 by dgarnett2013
Fig leaf ice cream: The Violet Bakery Cookbook by Claire Ptak
- 10 new spring fig leaves
- 350g whole milk
- 175g caster sugar
- 4 egg yolks
- 650g double cream
Preheat your grill on high (or heat a griddle pan). Lay the figh leaves out flat on a baking tray and place the tray on the highest rack in your grill and leave the door ajar.
Let the fig leaves take on a little bit of colour before you take them out.
In a heavy-bottomed pan, warm the milk, sugar and fig leaves until just beginning to bubble. This won’t take too long, so while it’s heating up, put your egg yolks into a bowl, and whisk to break them up.
Measure the double cream into a large container or bowl and set aside.
When the milk is ready, temper the yolks by pouring a little of the milk into them, whisking as you go.
Now pour the tempered yolks back into the remaining warm milk in the pan.
Stirring continuously heat until the mixture starts to thicken at the bottom of the pan, checking it now and again by bringing your stirring spoon up out of the pan. (Do not let it go over 85℃).
Pour the custard mixture into the cold cream and whisk well to prevent the custard from cooking any further. Cover and put in the fridge for at least 1 hour to cool.
Once it has cooled, pour it through a fine sieve to remove the leaves and any eggy bits. Pour into your ice cream maker and churn.
Made with fig leaves from the Brockwell Community Garden.