Baklava Ice Cream With Honey Poached Figs Recipes

RED-WINE-POACHED FIGS WITH VANILLA ICE CREAM

Steps:

• In a 1 1/2-quart saucepan combine all ingredients and bring to a boil, stirring occasionally. Simmer figs, covered, until tender, about 30 minutes.
• Transfer figs with a slotted spoon to a bowl and boil syrup until reduced to about 1/4 cup. Strain syrup through a fine sieve into another bowl. Add syrup to figs and cool to warm.
• Serve fig mixture spooned over ice cream.

BAKED FIGS WITH HONEY AND WHISKEY ICE-CREAM

Steps:

• 1. Heat a heavy-bottomed saucepan. Add 75 ml (2 3/4 fl oz) of the whisky and flame to burn off the alcohol. Once the flames have died down, stir in the milk and cream. While this is coming to a boil, whisk the egg yolks and honey together with a standing or handheld mixer until they have doubled in size and become fluffy.
• 2. Take the milk and cream off the heat and pour half onto the egg yolks. Whisk until combined, then put to one side.
• 3. Put the remainder of the milk and cream back onto the heat and, when it is boiling, add the egg mixture, turn down the heat and whisk constantly for approximately 1 minute.
• 4. Pour into a large bowl to lower the mixture's temperature and stir in the last 25 ml (3/4 fl oz) whiskey. Cover and chill.
• 5. Once thoroughly cool, churn in an ice-cream machine. Alternatively, pour into a freezerproof container, put in the freezer and beat every 20 minutes until set.
• 6. Place the warm figs in 6 shallow bowls or on 6 plates, pour over some syrup and put a scoop of honey and whiskey ice-cream in the centre.

LAVENDER-HONEY ICE CREAM

Steps:

• Beat the egg yolks stiff with the sugar and salt.
• Add the milk in a slow, steady stream. Stir in the honey.
• Cook the mixture lightly.
• Cool. Chill. Freeze. Garnish.

ROASTED FIGS WITH VANILLA ICE CREAM AND HONEY

Steps:

• Heat broiler. Place figs, cut side up, on a cookie sheet. Sprinkle the sugar over the figs and dot with butter. Place figs under the broiler as close to the flame as possible and cook until they begin to brown around the edges, about 2 minutes. Place 2 fig halves on each of 4 plates, along with a scoop of ice cream. Drizzle 1/2 tablespoon honey over each scoop of ice cream and sprinkle figs with pepper, if desired. Garnish with mint sprigs.

BAKLAVA ICE-CREAM WITH HONEY POACHED FIGS

Steps:

• Preheat oven to 200 degree C.
• Spread the nuts onto a baking tray and cook for about 10 minutes, just until the nuts are golden and toasted.
• Cool.
• Grease and line two 6 1/2 cm deep loaf pans.
• Stand ice cream at room temperature to soften, just so that it's workable-not melted.
• Roughly chop the cooled nuts.
• Add the cinnamon and sugar to the nuts and stir to combine.
• Place 1 litre of the ice-cream into each loaf pan and spread evenly.
• Sprinkle each with 1 cup of nut mixture.
• Top with the remaining litre of ice-cream in each pan and top each with the remaining nuts, pressing the nuts on so that they stick in the ice-cream.
• Wrap each pan with plastic wrap and then a layer of foil.
• Freeze for at least 6 hours or overnight.
• To make the honey figs bring the water, honey and cinnamon to the boil in a saucepan.
• Reduce heat and simmer for 10 minutes.
• Add the figs and cook another 15 minutes.
• Cool slightly, transfer to a container and refridgerate for at least 2 hours.
• To serve, slice the ice-cream and serve topped with some figs and drizzled with the syrup.