Fig, ricotta and
rosemary
Makes about 900ml
Rosemary adds wonderful warmth to
this gelateria-worthy ice cream.Heat 300ml double cream, 300ml whole milk and
2 rosemary sprigs in a pan until just steaming. Set aside
to infuse for 10min. In a bowl, mix together 4 large egg
yolks and 100g runny honey. Gradually strain in the
infused milk mixture, mixing (discard the rosemary).
Return to the pan, cook over low-medium heat, stirring,
until the custard thickens enough to coat the back of a
spoon. Pour into a bowl, cover and cool. Mix in 250g
tub ricotta, then churn in an ice cream machine until
frozen. Meanwhile, cook 300g chopped figs in a pan
with 100g runny honey, 1tbsp finely chopped rosemary
leaves and 1tbsp water until softened and jammy,
about 12-15min. Cool. Empty the ice cream into
a freezer-proof container, rippling through the fig
mixture as you go. Cover and freeze until solid.
‘A MODERN TAKE
ON A CHILDHOOD
FAVOU R I T E ’
Blueberry
Makes about 750ml
This egg-free ice cream tastes like frozen
fruity cheesecake.In a pan, mix 150g blueberries,
60ml water, 40g caster sugar,
2tsp cornflour and 1tbsp lemon juice and
cook until berries burst and sauce thickens.
Cool. Blitz 400ml double cream, 200ml
milk, 150g caster sugar, 200g cream
cheese, 1½tsp vanilla bean paste and finely
grated zest of 2 lemons until smooth. Churn
mixture in an ice-cream machine until
frozen and nearly solid. Fold through 125g
roughly chopped shortbread. Empty into a
freezer-proof container, rippling through the
blueberry sauce as you go. Top with
shortbread. Cover; freeze until solid.