- ICE CREAM BASE
- 1 dozen Green Fig, parboiled and peeled
- 1 Litre Milk
- 1 Litre Heavy Cream
- 10 Egg Yolks
- 8 oz White Sugar
- 1 Tbsp. Clove
- 1 Tbsp. Cinnamon
- 1 Tbsp. All Spice
- 1/2 Tbsp. Nutmeg
- HONEY CARAMEL APPLE
- 1/2 Cup Sugar
- 1/2 Cup Honey
- 2 Apples (Slices)
- 1/2 Cup Heavy Cream
- 1 Tbsp. Butter
- 1/2 cup chopped almonds
Heat milk, heavy cream, green fig and spices in a large pot until the green fig has cooked through.
Whisk egg yolks and sugar in a bowl until fluffy in texture and light pale white in colour.
Temper egg yolk mixture with heated cream 1/4 cup at a time until the mixture becomes the same temperature as the milk mixture.
Return the egg yolk mixture back to the pot with the cooked green fig and heat until the mixture reaches 185o F.
Blend the greenfig mixture in the blender until smooth and strain through a fine sieve. Set aside to cool.
Churn ice cream base according to your ice cream machine’s instructions.
In a sauce pan heat honey and sugar until it reaches a light brown caramel color and remove from heat.
Stir in butter and pour in cream slowly. Add apple slices to warm caramel and allow to cool. Drizzle over individual servings of the ice cream and serve