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Honey roasted fig and almond cheesecake ice cream
Figs drizzled with honey and roasted until they are caramelized combined with toasted almonds lend the most amazing flavor combination to this ice cream recipe.
Ingredients
- ½ cup heavy whipping cream
- ¼ cup cream cheese (softened at room temperature)
- ¼ can sweetened condensed milk (I used a 400 grams can)
- ½ teaspoon vanilla extract
- 6 medium figs (about 200 grams)
- 2 tablespoon honey (plus an extra teaspoon for the almonds)
- 2 tablespoon sliced almonds
Instructions
- Wash and halve the figs. Spread them out on a parchment line baking sheet and drizzle 2 tablespoon honey over them. Bake in a preheated oven at 400F/200C for about 20 minutes.
- After the figs are roasted let them cool completely. Then transfer them to a food processor and briefly pulse the mixture till they are coarsely chopped.
- While the figs are roasting, toast the sliced almonds in a dry skilled for 3-4 minutes on medium heat. The almonds should turn deep brown in color when nicely toasted. Turn off the heat and drizzle in 1 teaspoon honey over them. Set the almonds aside to cool completely.
- Make sure your heavy whipping cream is very cold before you begin. Whisk the cream using a stand/hand mixer until it starts getting thick and fluffy. We don't want it to get to stiff peaks, so turn off the mixer when it is thick and airy. Save the whipped cream for later.
- Using electric beaters, mix together the cream cheese, vanilla extract & condensed milk until they are well combined.
- Add in the whipped cream to this mixture and fold it in slowly until everything is well combined.
- Finally add in the pureed figs and toasted almonds and mix everything well together.
- Transfer this mixture into a freezer safe container and cover with a tight fitting lid. Freeze for a minimum of 4-6 hours before scooping and serving.
Video
Notes
- If you can't find fresh figs, you you could also swirl in some fig jam/preserves into the ice cream base and still achieve a similar flavor and texture.
- After the ice cream has frozen for several hours, place the ice cream container out at room temperature for 5-10 minutes for easy scooping.
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