Fig Leaf Ice Cream

Created by head chef and owner of Silo Brighton and CUB, Douglas McMaster as part of our Chef Inspired Kitchen series, this delicate ice cream recipe utilises dried fig leaf powder, which has a remarkable flavour.

INGREDIENTS

Serves 4-6

For the fig leaf ice cream

500 ml whole milk

250g crème fraiche

55g milk powder

105g sugar

50g glucose

10g fig leaf powder

½ tsp salt

For the apple syrup

500ml apple juice

300g sugar

For the figs

200g best quality figs at room temperature, halved

For the fig leaf oil

300g rapeseed oil

200g fig leaves

Small handful of oat biscuits, to serve

Food Tips

• Make sure the ice cream is not set too hard. It should scoop with ease. If not, take out to soften at room temperature until correct.

• Ideally, your serving plate will be slightly concave. It keeps the fig leaf oil and the dish closely knit together.

Appliance Tip

• If you cannot find dried fig leaf powder, dehydrate fresh fig leaves overnight in a Miele Gourmet Warming Drawer or dry oven set at 50-60°C. When dry, process into a powder.

  1. For the ice cream, place the milk in a saucepan and allow to simmer very gently. Turn the heat off and add the fig leaf powder. Cool down and add all the remaining ingredients. Churn the ice cream using a machine, pour into a container and freeze.

  2. For the syrup, combine the apple juice and sugar together in a saucepan and simmer over a medium heat until the mixture is at the right consistency (it should set when drop onto a cold plate or when it reaches 105°C with a sugar thermometer).

  3. For the fig leaf oil, blend both ingredients together, pour into a saucepan and warm very gently to infuse the oil (if using a thermometer, make sure it reaches 60°C). Pass through a muslin cloth and keep aside until needed.

  4. To serve, crush the oat biscuits onto each bowl and spoon a large scoop of ice cream on top. Follow with the oil and syrup and finish by laying carefully the figs over the dish.

About the Author

Head chef and owner of SILO in Brighton and CUB in London, Douglas McMaster is passionate about reducing food waste and has developed a specialised approach to food that results in innovative, full of flavour dishes that produce no waste, are sustainable and environmentally friendly.

Douglas McMaster
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