I just had to share with you a recipe I developed for my latest article in Cravings Magazine. Before I stopped buying ice cream and started making my own at home my absolute favourite ice cream was Maggie Beer's Burnt Fig, Honeycomb and Caramel Ice Cream. I couldn't get enough of the stuff, despite the hefty price tag. I'd buy a tub, and scoop spoonfuls into a coffee mug, my favourite way to eat ice cream, and savour the amazing flavour. Luckily this was another one of those foods that my fiance didn't like, but to be honest I was secretly quite happy he didn't like it as it meant more for me. So my fiance would have vanilla ice cream with sprinkles (yes, he's a big kid) and I'd enjoy my honey roasted fig ice cream.
All that changed once I bought an ice cream maker. My fiance was sceptical that the ice cream would actually get used, but true to my word since I bought it we haven't purchased a single tub of ice cream and I love experimenting with flavours and making my own ice creams and sorbets. There's been everything from spice roasted pineapple ice cream, roasted strawberry ice cream, kiwi fruit sorbet (my youngest stepsons favourite), blood orange sorbet, strawberry sorbet, and grape and pink champagne sorbet, along with frequent batches of vanilla ice cream.
So when it was fig season I couldn't wait to try my hand at making my own version of Maggie Beer's infamous burnt fig ice cream. Not having a recipe to go with I decided to roast the figs coated in honey to bring out their sweetness and to also help caramelise them. They smelled amazing while roasting and tasted even better when I tried one after they came out of the oven. In fact, they would be amazing as is served with a couple of scoops of vanilla ice cream, but I decided to continue on my quest of making fig ice cream. Once the figs were cooled I blitzed them in a food processor and then loosened the mixture with a little vodka. I always use a little vodka in homemade ice creams to help ensure that they are soft and scoopable direct from the freezer. You could of course use a flavoured liqeuer, but I like using vodka because it doesn't interfere with the flavours I'm working on. Of course, you can skip the vodka if you like, especially to make it child friendly, but note that you may need to let the ice cream sit for a few minutes out of the freezer before scooping.
Once the fig mixture was ready I began making the ice cream base. For this I went with an egg custard ice cream, which I just adore as it's so silky smooth. The custard was infused with fresh vanilla and then once it had cooled overnight added to the ice cream maker to churn. When the ice cream is almost done add the fig mixture and allow it to mix through and freeze for a couple of hours before serving.
When my parents were visiting recently we enjoyed some of my honey roasted fig ice cream and before I had a chance to tell my Mum that this was my version of Maggie Beer's Ice Cream she said "This is just like Maggie Beer's ice cream, only better". As to the last part of her comment, I'm not sure if that is just motherly support, but I was pretty pleased with how the flavours turned out.
So tell me, what is your favourite commercial ice cream flavour and have you tried or perhaps successfully reproduced it at home?
📖 Recipe
Ingredients
- 400 g of fresh figs, quartered
- 2 tablespoon of brown sugar
- 1 tablespoon of honey
- 2 cups of full cream milk
- 2 cups of heavy cream
- 1 vanilla bean, split and seeds scraped
- 6 large egg yolks
- ¾ cup of sugar
- 2 tablespoon of vodka
Instructions
- Place the milk, cream, vanilla bean and seeds in a large saucepan and bring to the boil. While the mixture is heating combine the egg yolks and sugar in the bowl of an electric mixer fitter with a whisk attachment. Whisk until the mixture is lightly thickened and then gradually add the milk mixture into the egg yolks. Do this slowly so as not to curdle the eggs.
- Pour the mixture back into the saucepan and return to a medium low heat and stir and check the consistency by turning the spoon over and running your finger through the mixture that has coated the spoon. If the line from your finger remains clear then the custard is ready. Pour the custard into a large bowl and cover with cling film and refrigerate overnight.
- Preheat the oven to 200 celsius (400 Fahrenheit) and line a roasting pan with baking paper. Combine the figs, honey and brown sugar in a bowl and then spread the mixture evenly over the roasting pan. Bake for 15 to 20 minutes or until caramelised and set aside to cool.
- Once the figs have cooled place into a food processor and process. Loosen the mixture with the vodka.
- Prepare the ice cream maker. Strain the custard through a fine mesh sieve and discard the vanilla bean pod and pour into the ice cream maker and chill according to your manufacturers instructions. When the ice cream is almost done add the pureed figs and allow it to mix through. When finished pack into a large freezer safe container and cover and freeze for 4 hours before serving.
Gerry @ Foodness Gracious says
That's so weird, I was just pulling my ice cream maker out today after storing it for about a year. Sadly it corroded around the lip of the canister 🙁 I suppose I'll have to get another, I can't go all summer without real ice cream!!Thanks..
delicieux says
Sorry to hear about your poor corroded ice cream canister. I hope it wasn't a new one 🙁
Sylvie @ Gourmande in the Kitchen says
That sounds like a killer combination! When I first go my ice cream maker I went a little crazy and couldn't stop making ice cream either!
msihua says
Personally, I think all grown men are like big kids :O I love this recipe! I wants to try this now too!
delicieux says
I think you are right there msihua, all men are big kids 😀
Sarah says
Mmm, this looks so delicious! I've never really made anything with figs before but this looks perfect 🙂
Lizzy (Good Things) says
Love that one of Maggie's, Jen, so this is a great recipe for me. Lovely compliment from your mum!
Kiran @ KiranTarun.com says
Fantastic recipe that incorporates great flavors..I need more figs in my life right now.
Magic of Spice says
What an absolutely wonderful ice cream flavor! I am going to have to try this 🙂
Catherine says
Dear Jennifer, this ice cream looks refreshing and delicious. It sounds like a wonderful treat for a summer evening! Glad to have found your site! Blessings, Catherine
delicieux says
Thanks for stopping by Catherine 😀
Maree says
I love Maggie Beer too. My favourite is just the straight vanilla...I've been thinking about getting an icecream maker, but we keep telling ourselves we don't have enough room. But reading your recipes makes me want it even more!
delicieux says
Hi Maree :)I definitely found an ice cream maker a worthwhile investment especially since I don't buy ice cream anymore. I guess as to whether it's worthwhile depends on how much you will use it. 😀 If you stop buying commercial ice cream and only eat homemade then it's definitely worthwhile 😀
[email protected] says
Yes it does look like maggie beers. I suspect it would be a good deal less sweet than hers, and I am sure I would prefer your version
mika says
Who can resist caramel ice cream?It is one of my favorite! Lol, I'm glad your fiance don't like it, at least you don't have to share it to them. My favorite is a seasonal ice cream called UBE Ice Cream, it's a beautiful violet color and it is so good!
Lorraine says
Peanut brittle icecream which my son recently introduced to me. Made by Sara Lee and as with your burnt fig iceream it is rather morrish and a tad expensive. None the less, it is savoured with each delicious mouthful - pure indulgance and bliss.I'd love to hear if other viewers have a recipie that is close in order to replicate or make at home?
delicieux says
Hi Lorriane,Hopefully people have some recipes tips for you. And if I come across any good recipes I'll post about it 😀
Erica @ Mixotrophy says
That Maggie Beer ice cream is seriously my favourite icecream ever! Thankyou so much for a DIY version 🙂 Just a couple of quick questions though, when do you add the vodka? And do you just do a rough puree of the roasted figs? I seem to remember Maggie's icecream having chunky swirls of fig and caramel through it...Vodka sounds like a great trick for making sure homemade ice cream isn't rock solid. Gary Mehighan on one of the master classes also suggested adding glucose syrup to achieve the same effect. I've never tried either but am willing to give both a go!
Jennifer says
Hi Erica,It seems I missed a step about pureeing the figs and adding the vodka. I've updated the recipe. As for pureeing the figs, I pureed mine relatively finely. It's up to you how roughly you chop them.I've read the tip about using glucose syrup too. It's something I'll have to try. 🙂
Danijela says
I love homemade ice cream. I don't have ice cream maker but, I'll think of something. I just have to make this. 🙂
Sam says
Hi Jennifer,Have you (or anyone else) made this with green figs? We have a fig tree in our yard, and I've been itching to make ice cream out of the bounty! Most online recipes seem to be using Mission Figs...which would seem to do better with the roasting or jam preparations. I'm concerned that the green skin would have a more unappealing veggie taste if roasted or pan cooked. Perhaps scooping out the pulp for a raw application wouldbe better with these green figs. Any thoughts?? Advice? Thank you.
Jennifer says
Hi Sam, :)I've only ever come across mission figs here. Lucky you for having a fig tree though! I did some quick googling and came across a number of roasted fig recipes that use green figs, so I think you'd be fine. I'd suggest perhaps try roasted a couple first and see how they are before committing to a larger batch for the ice cream. I'd love to hear how you go!
Jenny says
I made this a few days ago. Hmmm absolutely divine. I'll certainly be making this again. I don't intend sharing it with anyone