Anjeer (Fig) Ice Cream

By MJH

Ingredients

• 2 cups fresh figs (10-12 pieces) the dried figs can be used if you don't find the fresh ones
• 1 cup whole milk
• 3 cups heavy whipping cream
• 4 tbsp honey [can use 1/2 C honey and omit sugar]
• 1/4 cup sugar (or adjust to taste)
• 2 eggs (optional - you can use 2 tbsp cornflour and 3 tbsp condensed milk instead of eggs)
• 2 tbsp sherry (optional)
• 1 tbsp vanilla essence
• chopped nuts - for garnish [walnuts, almonds or cashews]

Details

Adapted from foodspotting.com

Preparation

Step 1

Peel the fresh figs and cut them into halves.

If using dried figs, soak them in water for at least 2-3 hours to allow them to plump up.

Now take a saucepan, add the figs and sugar to it and saute the figs for some time till they become swollen and soft.

Mash with a spoon or spatula to form small pieces.

Now heat the milk (DO NOT BOIL).

Beat the eggs, then add in the warm milk, a bit at a time, whisking as you go.

Add the whipping cream, honey, vanilla essence, sherry and the fig pieces.

If making the eggless recipe, beat the condensed milk, add in the warm whole milk, cornflour and sugar and add the remaining ingredients as above.

Set in a bowl and freeze it for a little more than an hour.

(Can refrigerate the custard overnight and then throw in my ice cream maker the next day.]

Remove from freezer, then beat it again using an electric beater or a spatula.

Whisk until it becomes smooth and creamy, and no ice crust is formed.

Set it to freeze again immediately and leave so for 6-8 hours, or until the ice cream is set.

Cover the container with a cloth to prevent forming ice crystals on the top of the ice cream.

Remove 2 mins before ready to serve, scoop out the ice cream into individual bowls, garnish with chopped nuts and serve with fresh figs!!

This goes well with vanilla cakes too.

Tip: Honey and sherry add a unique flavour to the ice cream, so try not to omit them unless you can't find the ingredients.

Also, warming the milk and allowing it to cool to room temperature helps reducing ice crust and makes the ice cream creamier, so don't skip that step!