Fig Leaf Ice Cream with Roasted Figs
The fig leaf may evoke sin and shame in the Garden of Eden, but we certainly don’t feel guilty about the indulgence of fig leaf ice cream. Fig leaves are complex and herbaceous. When toasted, they have an intoxicating aroma of coconut, vanilla, and spice.
It’s unlikely that you’ll find fig leaves at the supermarket. So you’ll either have to befriend a fruit farmer at the market, grow them yourself, or forage. Walking around Seattle, I seem to notice a fig tree every few blocks. Be sure to ask before taking from a stranger's tree. Gifting a pint of the ice cream to the tree owner is good etiquette. I don’t know who in their right mind would turn down that deal.
Makes 1 quart
INGREDIENTS
For the ice cream
6 large fig leaves
1 cup (250 grams) whole milk
2 cups (500 grams) heavy cream
¾ cup (150 grams) sugar
6 egg yolks
Pinch salt
For the roasted figs
1 pint figs, halved
2 tablespoons honey
Fig leaf oil (optional)
Flakey sea salt
METHOD
Toast the fig leaves. Preheat the oven to 350°F with the fan off. Toast the fig leaves in the oven until dried and fragrant, about 5-10 minutes (see note).
Infuse the ice cream base. In a saucepan, eat the milk, cream, fig leaves, and salt to a scald (just before boiling - 180°F). Remove from the heat and let the leaves steep for at least 10 minutes, and up to 2 hours.
Finish the ice cream base. In a mixing bowl, beat the egg yolks with the sugar. Slowly add 1 cup of the warm cream mixture to the egg mixture, whisking constantly. Use a spatula to scrape the egg mixture into the saucepan with the cream. Cook over low heat, stirring constantly and scraping the bottom until the custard thickens enough to coat the spatula (approximately 170°F). Strain through a fine mesh sieve into a shallow dish, and cool completely. Churn according to your ice cream maker’s instructions.
Make the roasted figs. Preheat the broiler on high and set the rack six inches below it. Place the figs on a tray, cut side up, and drizzle with honey. Broil until the figs are well caramelized (keep an eye on them!).
Plate. Spoon the warm figs over the fig leaf ice cream. Drizzle with the fig leaf oil if using. Finish with a sprinkle of flakey sea salt.
Note: Fig trees are deciduous, so if you want to make this ice cream all winter long, dry a few dozen extra leaves. Make sure the leaves are 100% dry and store them at room temperature in an airtight container.
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