Fig-leaf ice-cream

Fig-leaf ice-cream

By
From
Huxtabook
Makes
600 ml
Photographer
Chris Middleton

Ingredients

Quantity Ingredient
8 egg yolks
50ml liquid glucose
250ml milk
250ml pouring cream
6 large fig leaves, washed and sliced
75g sugar
1/2 vanilla bean, split lengthways and seeds scraped
2 strips lemon zest, white pith removed

Method

  1. Whisk the egg yolks and glucose in a large bowl.
  2. Combine the milk, cream, fig leaves, sugar and vanilla in a saucepan and slowly bring to just below boiling point. Remove from the heat and slowly incorporate the milk mixture into the egg yolks, whisking constantly.
  3. Pour back into a clean saucepan and stir over very low heat for 10–12 minutes, until the mixture coats the back of the spoon. Strain into a bowl set over an iced water bath and stir in the lemon zest.
  4. Cool to room temperature, then cover and refrigerate overnight.
  5. The next day, churn in an ice-cream machine to a soft-serve consistency, according to the manufacturer’s instructions. Place in the freezer for a few hours to set. The ice-cream will keep in the freezer for about 1 week.
Tags:
Huxtabook
Huxtable
Huxtaburger
Melbourne
Collingwood
Dan
Daniel
Wilson
chef
restaurant
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