Figgy ice-cream
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This simple and refreshing ice-cream captures the taste of summer
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Serves: 6-8
Ingredients
If fresh ripe figs are unavailable, use around half the number of dried figs.
- 10 ripe figs
- 4tbsp lemon juice
- 150g (5oz) caster sugar
- 150ml (¼ pint) double cream
To serve
- 1 fig, cut into wedges, and sweet biscuits
Method
- Quarter the figs and scrape the flesh off the skin into a food processor. Add the lemon juice and sugar and whizz, but not too much; keep it chunky.
- Whip the cream and fold in the fig mixture. Freeze in a shallow container, stirring after a couple of hours, freeze again, stir again and leave to freeze.
- To serve: Thaw in the fridge for about 20 mins. Serve with fig wedges and biscuits.
Nutritional information per portion
- Calories 194(kcal)
- Fat 10.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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