Fig and Honey Ice Cream

Method

1. 1

   Roast the figs

   Place fig halves cut-side up on a baking tray. Drizzle with honey and balsamic. Roast at 180°C for 10 minutes until caramelised. Cool completely.

   
2. 2

   Make the honey base

   Whisk condensed milk, raw honey, and vanilla together until smooth.

   
3. 3

   Whip the cream

   Whip the heavy cream to stiff peaks in a chilled bowl.

   
4. 4

   Fold together

   Fold the honey base into the whipped cream gently.

   
5. 5

   Layer with figs and freeze

   Pour half the ice cream into the container, arrange half the roasted figs, repeat. Swirl gently. Freeze for 6 hours.

   
6. 6

   Serve

   Scoop and serve with a fresh fig half, a drizzle of honey, and crushed walnuts.