Figs with almond-milk ice cream

Figs with almond-milk ice cream

By
From
A Month in Marrakesh
Serves
4
Photographer
David Loftus

Ingredients

Quantity Ingredient
500ml milk
50ml almond syrup
2 teaspoons mastic, crushed
6 egg yolks
100g caster sugar
1 teaspoon dried lavender flowers

To serve

Quantity Ingredient
6 ripe figs
extra dried lavender flowers, for sprlinkling

Method

  1. Combine milk, almond syrup and mastic in a saucepan and slowly bring to the boil over a low heat, stirring occasionally to prevent burning and help the mastic dissolve.
  2. Whisk the egg yolks and caster sugar until pale and thick, then gradually whisk in the hot milk mixture. Return to the saucepan and stir over a low heat (making sure the mixture does not boil, otherwise it will curdle) until the mixture coats the back of the spoon.
  3. Remove from the heat and strain through a fine sieve into a bowl. Stir in lavender and allow to cool.
  4. Refrigerate before transferring to an ice-cream maker, then freeze according to the manufacturer’s instructions.
  5. To serve, tear or cut 6 ripe figs so they’re split open, then add a scoop or two of the ice cream and sprinkle with the remaining lavender.
Tags:
Morocco
Moroccan
Marrakesh
Africa
African
North African
Month
A Month in Marrakesh
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