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Quick Fig Leaf Ice Cream

Helen T. Patterson
A creamy, subtly fragrant ice cream flavored with fresh fig leaves and sweet honey.
Smooth, rich, and easy to make at home, this elegant dessert pairs perfectly with fresh figs or fruit toppings.
Ideal for quick preparation and a unique addition to your everyday dessert repertoire.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Freeze Time 3 hours
Total Time 3 hours 40 minutes
Course Dessert, Frozen Treat
Cuisine Contemporary, Healthy Desserts
Servings 6

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.