Recipe by Luke Jefford

The internet was a bit of a let down when it came to fig leaf ice cream. With any recipe we found, simply soaking the leaf in liquid to release its flavour. That’s not to say those recipes aren’t delicious. But, we wanted something beautifully green to showcase it’s former self. Whilst maximising on fig leaf flavour!

We’ve added the mix to a piping bag along with nozzle purely for aesthetics. Simply emptying in a sealed container in the freezer would be better if you don't plan to eat right away.

We’ve added a bit of brandy and also gelatine to help keep the ice cream soft in the freezer. But they’re optional. We would suggest using some type of alcohol even in small amounts just to help keep the ice cream soft.

Ingredients

• 397g (1 Tin) Condensed Milk

• 1 Litre Whole Milk

• 14 Tbsp Light Olive Oil

• 100ml Brandy

• 6 Heaped Tbsp Fig Leaf Powder

• 1 Sheet Gelatine

• 40g Light Brown Sugar

Method

Step 1

Dry fig leaves in an oven on the lowest temperature or dry in a dehydrator until they’re crisp (but not brown) and blitz until a fine powder.

Step 2

Put all ingredients (except gelatine) into a heavy based pan and bring slowly to the boil whilst whisking.

Step 2

Soak gelatine in iced water and once soft whisk in to the rest of the mix on the heat.

Step 3

Blitz the mix in a blender until everything has turned a beautiful green colour and pass through a fine sieve.

Step 4

Chill the mixture in the fridge ready to churn. You may find there’s some sediment at the bottom of your mix. It’s fine to add this in to the ice cream machine if you wish.

Step 5

Churn and enjoy!