Serves:8-10 (makes about 1.2 litres)
350ml double cream
500ml whole milk
pinch flaky sea salt
1 vanilla pod, seeds scraped out
260g orange blossom honey
450g fresh figs, roughly chopped
½ lemon, juice
4 egg yolks
1. In a heavy-based saucepan, bring the cream, milk, salt, and vanilla pod and seeds to the boil; immediately turn off the heat. After 20 minutes, sieve into a clean pan.
2. Meanwhile, put the honey in a wide-based pan over a medium-high heat; watch carefully as it bubbles and darkens. Swirl the pan occasionally, and cook until it turns a deep amber (about 5-7 minutes). Add the figs, reduce the heat slightly, then cover and cook for 15 minutes. Simmer, uncovered, for 5-10 minutes, until the figs have broken down slightly and turned jammy; cool for a few minutes. Blend ½ the mix in a food processor until smooth; return to the pan. Cool completely; stir in the lemon juice.
3. Using electric beaters, whisk the egg yolks in a large bowl for a few minutes, until thick and pale. Bring the infused cream back to the boil, then slowly pour it onto the eggs, beating all the time. Return the mixture to the cleaned pan and stir constantly over a very low heat for about 10 minutes, until the custard coats the back of the spoon; cover the surface with cling film and leave to cool. Stir in the fig mixture; chill.
4. Churn the cold custard in an ice-cream machine until the blade begins to slow. Spoon into a chilled, freezeproof container, cover and freeze for at least 3 hours, until firm.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more
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