For the fig leaf ice cream
500 ml whole milk
250g crème fraiche
55g milk powder
10g fig leaf powder
½ tsp salt
For the apple syrup
500ml apple juice
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
• 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.
• 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.
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.
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).
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.