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Orange Blossom Fig & White Chocolate Ice Cream - wicked!

A rich and fragrant summer treat.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Dessert
Author: Amanda McInerney of www.lambsearsandhoney.com

Ingredients

  • 1 cup fresh orange juice
  • 2 Tbsp honey
  • 1 cinnamon stick
  • 500 gms fresh figs stems removed and quartered
  • 2-3 tsp orange blossom water
  • 250 mls pouring cream
  • 250 mls full cream milk
  • 150 gms white chocolate finely grated
  • 1/2 tsp vanilla bean paste
  • 2 egg yolks
  • 70 gms caster sugar

Instructions

  • Place orange juice, honey and cinnamon stick into small saucepan and bring to the boil over moderate flame. Remove from heat and allow to steep for an hour or two then remove and discard cinnamon stick.
  • Preheat oven to 180C.
  • Place quartered figs in a shallow, greased oven tray. Pour over the orange juice and honey mix and roast figs until all the juice has evaporated and the fruit has caramelised - about 20 minutes. Watch carefully towards the end to avoid burning.
  • Cool the fruit before placing in food processor and pulsing until finely chopped.
  • Stir in orange blossom water.
  • Combine the cream and milk in a saucepan. Add chocolate and vanilla paste and heat, stirring, until chocolate melted. Cool a little.
  • Beat sugar and egg yolks together until thick and creamy.
  • Add a small amount of the warm cream/milk mixture and blend well before gradually adding the egg yolks to the rest of the cream/milk over a low flame. Cook over low heat for 2-3 minutes, stirring constantly, until mixture just thickens and coats the back of a wooden spoon. Refrigerate until cold.
  • Place in ice cream machine and churn until frozen, place in freezer container, add figs and stir through. Freeze until solid.
  • THERMOMIX INSTRUCTIONS for Ice Cream
  • Grate the chocolate at speed 8 for 5 seconds.
  • Add milk/cream and melt together 2 mins, 50C at speed 3.
  • Add butterfly and vanilla paste and sugar. Process 2 minutes at speed 4, adding the yolks one at a time through the lid.
  • Refrigerate until cold and then proceed as above.

Notes

I found that the flavour of the orange blossom water tends to dissipate after freezing so you may need to beef this up a little. After I’d made it I also thought some toasted, slivered almonds would be a great addition – so feel free to play around with it.