I’ve been holding onto this Roasted Fig and Cinnamon Ice Cream for a loooong time now. Seriously. In fact, if you take a look at this scrumptious recipe from four years ago, you’ll see it oozing alongside. That pairing is a match made in heaven btw!
This is one of those recipes that will take you right through the year, or as long as fresh figs are available. Eating on a searing hot day reminds me of a trip to Rome where the family sat outside a small gelateria testing all the concoctions to be had there. It’s also the perfect flavour to choose with the holiday season approaching.
Figs roasted in this way are unbelievably more-ish, so I’ll forgive you for not wanting to go through with the ice cream. But you won’t be disappointed – perhaps you should just make double!
Roasted Fig and Cinnamon Ice Cream
Serves around 8
Print the recipe here!
12 oz fresh Black Mission (or Brown Turkey) figs (approx 10-12), halved
1/2 tsp cinnamon
zest of 1 large navel orange
juice of 2 large navel oranges (4 fl oz)
3 tbsp maple syrup
2+1/2 cups coconut milk
small pinch of salt
Preheat the oven to 325F.
Pour the orange juice and maple syrup into a small bowl and mix together.
Place the figs into a small roasting tray, cut side up. Using a fine sieve, dust the cinnamon over the figs. Now pour over the orange juice mixture and sprinkle the orange zest over the top.
Pop the tray into the oven for about 30 minutes, until the figs are softened and the surrounding juice has thickened to a light syrup.
Transfer to a shallow bowl and allow to cool completely.
When the figs and syrup are cold, purée them in a blender, together with the coconut milk. Chill for a minimum of 2 hours in the refrigerator.
Put the mixture into your ice cream machine and churn as per the manufacturer’s instructions.