Discover the delicate elegance of Fig Leaf & Honey Ice Cream, a creamy, subtly aromatic dessert that combines natural fig leaf flavors with a touch of golden honey.
Rich in protein from eggs and cream and naturally low in added sugar, this treat is both satisfying and light.
Quick to prepare, it’s perfect for everyday indulgence or special occasions alike.
Quick Fig Leaf Ice Cream
Equipment
- 1 Small saucepan
- 1 blender
- (1) Whisk
- 1 mixing bowl
- 1 Fine-Mesh Strainer
- 1 container for freezing
- Cling film/plastic wrap
Ingredients
- 2 fig leaves fresh, or more for stronger flavor
- 400 ml heavy cream
- 2 large eggs
- ¼ cup caster sugar or superfine sugar
- 1 –2 tbsp honey adjust to taste
Instructions
- Preparing the Fig-Infused Cream: Fig Leaf Infusion: Begin by carefully tearing the fig leaves into small pieces to release their natural fragrance. Place the leaves into a blender and pour in the full amount of heavy cream. Blend gently until the fig leaves are finely incorporated into the cream, creating a lightly green, aromatic mixture. Transfer this mixture into a small saucepan and heat over medium-low heat until it begins to simmer. Once it reaches a gentle simmer, remove the saucepan from the heat and allow the fig-flavored cream to steep for at least 30 minutes. This resting period allows the subtle aroma of the fig leaves to infuse fully, creating a unique and delicate flavor foundation for your ice cream.
- Preparing the Egg Mixture: Silky Egg Base: While the cream is steeping, prepare the egg-sugar mixture. In a separate mixing bowl, combine the eggs and caster sugar. Using a whisk, beat the mixture vigorously until it becomes slightly pale, thick, and syrupy. This step ensures that the sugar dissolves completely and the eggs will incorporate smoothly into the hot cream without curdling. A well-whisked egg mixture is essential for creating a creamy, silky custard base for your ice cream.
- Tempering the Eggs: Gentle Egg Incorporation: Return the fig-infused cream to gentle heat, bringing it carefully to a low boil. Remove the pan from heat for a moment, then gradually pour a small amount of the hot cream into the egg-sugar mixture while whisking continuously. This process, called tempering, prevents the eggs from cooking too quickly and forming lumps. Once a portion of the cream has been fully incorporated into the eggs, slowly whisk the egg mixture back into the remaining saucepan of hot cream.Stir constantly to create a smooth, cohesive custard. Continue to cook over low heat for a few minutes, just until the sugar is completely dissolved and the custard slightly thickens.
- Adding Honey and Adjusting Flavor: Sweet Honey Balance: Remove the saucepan from heat and stir in 1 tablespoon of honey, tasting as you go. The honey adds a gentle sweetness that complements the aromatic fig leaves without overpowering them. For a slightly sweeter dessert, you may add a second tablespoon, but be careful not to mask the delicate fig flavor. Adjusting the honey at this stage allows you to achieve a perfectly balanced, fragrant custard.
- Straining and Cooling the Custard: Smooth Custard Preparation: Pour the custard through a fine mesh strainer into a clean container. This step removes any small bits of fig leaf or cooked egg, ensuring an ultra-smooth texture. Press the custard gently with a spoon to extract all liquid. Immediately place a sheet of cling film directly onto the surface of the custard. This prevents a skin from forming as it cools. Allow the custard to come to room temperature before transferring it to the freezer.
- Freezing and Ripening the Ice Cream: Freeze to Set: Place the container in the freezer and allow the custard to freeze completely, which may take several hours. If the ice cream becomes too firm, let it sit at room temperature for 5–10 minutes before scooping. This short “ripening” period softens the ice cream slightly, making it easier to serve while preserving its creamy texture.
- Serving the Fig Leaf Ice Cream: Elegant Presentation: Scoop the ice cream into bowls or dessert glasses. Serve immediately with fresh figs, a drizzle of honey, or your choice of seasonal fruits. The subtle herbal aroma of the fig leaves, combined with the sweet, natural honey, creates a refined and unique dessert that impresses both in flavor and presentation.
Notes
- Fig leaves have a delicate flavor; start with two leaves and adjust based on your taste preference.
- Always allow the fig leaf to steep in the cream for at least 30 minutes to extract its subtle aroma.
- Tempering the eggs is essential to avoid curdling and ensure a smooth, creamy custard.
- Honey is added gradually—too much can overpower the herbal notes of the fig leaf.
- For the best texture, press cling film directly onto the custard surface before chilling to prevent a skin from forming.
- The ice cream may need a few minutes at room temperature before scooping if frozen too hard.
- Fresh figs or seasonal fruits enhance both presentation and flavor.
Chef’s Secrets for Perfect Creaminess
The secret to a silky, luxurious ice cream lies in the custard base.
Always whisk the eggs and sugar until pale and syrupy; this step ensures even incorporation and prevents graininess.
The fig leaf infusion is delicate, so balance it with honey slowly—taste as you go.
Using a fine mesh strainer after cooking removes any unwanted bits of leaf or cooked egg, leaving a smooth, velvety texture.
Patience during steeping and careful control of heat are the keys to a custard that’s rich yet light.
Serving Suggestions for Elegant Presentation
This ice cream shines when served simply but elegantly.
Scoop it into chilled bowls or glasses and pair with sliced fresh figs, a drizzle of honey, or a sprinkle of toasted nuts for a textural contrast.
For an extra indulgent touch, serve alongside a crisp shortbread cookie or a thin almond biscotti.
It also pairs beautifully with summer berries, poached pears, or a few fresh mint leaves for a refreshing herbal note.
Serving chilled dessertware enhances the creamy texture and elevates the presentation.
Storage Tips for Long-Lasting Freshness
Store your Fig Leaf & Honey Ice Cream in an airtight container in the freezer.
To prevent ice crystals, place a piece of cling film directly on the surface before sealing.
It keeps well for up to two weeks while maintaining its delicate flavor and creamy texture.
If the ice cream becomes too firm, let it sit at room temperature for 5–10 minutes before scooping.
Avoid repeated thawing and refreezing, which can compromise the smoothness of the custard.
Frequently Asked Questions
1. Can I use dried fig leaves instead of fresh?
Yes, dried fig leaves can be used, but the flavor may be slightly less vibrant.
Reduce steeping time slightly, as dried leaves release flavors faster than fresh ones.
2. Can I make this ice cream without eggs?
Eggs are key for a creamy custard base, but you can experiment with custard-free versions using cream and honey alone.
The texture will be softer and less rich but still delicious.
3. How can I intensify the fig leaf flavor?
Use additional leaves, but blend gradually and taste-test. Overdoing it can result in a slightly bitter or overpowering herbal note.
Pairing with honey balances the flavor beautifully.
4. Can I prepare this ice cream ahead of time?
Absolutely. The custard can be made a day in advance, cooled completely, and stored in the fridge.
Freeze it when ready to serve; this is perfect for meal prep or entertaining.
5. What are good toppings or pairings for this ice cream?
Fresh figs, seasonal berries, honey drizzle, or lightly toasted nuts work beautifully.
For a gourmet touch, serve alongside almond biscotti or shortbread for a contrast of textures.
