Yip, hear me say figs poached in red wine and spices and then, yes, mixed into a light and fluffy ice cream. And the result? Our sublimely summery best friend, the voluptuous anti-depressant that we all know and love that is ice cream, takes on a whole new persona, and you’re left with a symphony in your mouth. In short, fresh-faced and pretty fabulous.
I first made this when figs were actually in season, and didn’t find it quite fitting to share with you until now, in fact I’d rather thought I might secret this away until my next book (!!) but now that there’s that winter chill in the air, this just seems to fit in with rather impeccable timing. Oh, and there’s no dastardly ice-cream maker or mid-freeze stirring required.
If you don’t have figs, you can use any stone fruit such as nectarines or plums, and even pears will work (peeled and cored).
Serves 6 | Preparation time 20 minutes | Unattended setting time, 3 hours
WHAT YOU’LL NEED
2/3 cup red wine
1 cinnamon quill
4 cardamom pods, ‘bruised’
1 small tsp vanilla paste
2 Tbsp castor sugar
6 ripe figs, halved
1 Cup whipping cream
3/4 Cup icing sugar
Juice of 1 lime or 1/2 lemon
WHAT TO DO
1. In a medium sized pot, bring the red wine, spices, vanilla and sugar to a simmer. Add in the figs and leave to cook for a further 15-20 minutes, until the wine reduces and takes on a syrupy texture. Remove from the heat, and sieve the mixture to remove the figs and spices. Pick out the figs and mash them with a fork or blitz quickly in a blender.
2. Meanwhile, whip the cream until very light and fluffy (and is able to make peaks), sieve in the icing sugar and fold gently to combine. Also fold in the lemon juice, half the fig puree and half the red wine reduction. Pour into a tupperware container and place in the freezer for a minimum of 3 hours.
3. Serve with the remaining re-heated fig puree and red wine reduction as a sauce to spoon over the ice cream.