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Homemade Honey & Cinnamon Roasted Fig Ice Cream

My homemade honey & cinnamon roasted fig ice cream is a luscious emulsion of homegrown fruit and love. It’s delightfully unique - one can simply not find at the store, as this is a recipe that I’ve been experimenting with numerous times to obtain the best possible natural result!

In this ice cream, eggs and sugar were both not utilised, as well as there being no need for an ice cream machine - perfect for a simple homemade treat!

Basic ingredients consist of double cream and sweetened condensed milk. Others include honey, cinnamon powder. Through my experimentation, I have discovered that honey and cinnamon in fig ice cream are a match made in heaven!

Personally I love my ice cream with a tiny bit of crunch, so I added crushed honeycomb; but you can use chocolate chips, walnuts or anything else that you prefer!

Honeycomb in this recipe does not refer to the wet honeycomb filled with honey. This refers to the crunchy honeycomb toffee (also known as honeycomb candy).

Sweetened condensed milk is the secret ingredient that makes it easy to make ice cream without an ice cream maker. It is thicker and creamier and has a high sugar content which aids in creating a soft, scoopable ice cream. This eliminates time consuming steps in traditional ice cream making as well as the need for sugar and eggs. Finally double cream helps the ice cream to remain dense and filling!

Ingredients

Figs (large) – 4
Double cream – 300 ml
Sweetened condensed milk – 1/4 cup
Cinnamon powder – as required
Honey - as required
Honeycomb – 3 tbsp

Method

Honey Roasted Fig Puree:
Rinse the figs and pat dry with a kitchen towel or just keep them aside to dry.
We are going to cook/bake the figs as using raw figs may make the ice cream bitter.
Cut into halves.
Arrange on a baking sheet over a tray.
Drizzle honey on each piece as shown in the video.
Sprinkle cinnamon powder on the figs.
Bake in the oven (without fan) at 200 degrees celsius for 10 minutes.
Allow it to cool. You can put it in a fridge to cool faster.
Cut the stem part of the figs as they may give a slightly bitter taste.
Put the baked figs in a blender and blend well to a puree.

Ice cream:
To make a very basic ice cream you will need double cream and sweetened condensed milk.
Before I start whipping the cream, I refrigerate the bowls in which I am going to prepare the icecream.
Pour the double cream in a large bowl.
Use an electric mixer or hand mixer to whip the cream until you get to a stiff peak.
Carefully whip after you get a soft peak so that you do not over whip.
The cream should be stiff and stick to the mixer.
Next, gently fold in the sweetened condensed milk.
Add in the honey and fold gently.
Reserve about 2 tbsp of the fig puree and add the rest.
Mix with the help of the mixer.
Mix until it is fully mixed and creamy.
Using a spatula gently fold the mixture until the mixture is smooth and lump free.
Rotating the bowl while folding will help folding and mixing evenly. This may take about 5 to 6 minutes.
Crush honeycomb with the help of a rolling pin as shown in the video.
Add in 1 tbsp of crushed honeycomb.
Fold gently until it is blended well with the cream mixture.
Transfer the ice cream to a freezer-safe container.
Smoothen the top using an offset spatula or the back of a spoon.
With the help of a spoon, add fig puree on the corners and centre as shown in the video.
Drizzle 1 tsp honey on top.
Sprinkle 1 tbsp crushed honeycomb.
Make swirls with the help of a knife as shown in the video.
In the end, sprinkle 1 tbsp honeycomb and cinnamon powder.
Cover the mix with a parchment paper or plastic wrap. Close the lid and put it in the freezer for 4-6 hours.


Notes

Honeycomb in this recipe does not refer to the wet honeycomb filled with honey. This refers to the crunchy honeycomb toffee (also known as honeycomb candy).
Sweetened condensed milk is the ingredient that makes it easy to make ice cream without an ice cream maker. Sweetened condensed milk is thicker and creamier and has high sugar content which can help create soft, scoopable ice cream. The sweetened condensed milk eliminates time consuming steps in traditional icecream and also takes the place of the custard base (cream, sugar and eggs). Double cream makes the ice cream dense.
With the same basic ingredients, you can experiment with different flavours - strawberry, caramel, chocolate, etc.

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