Wild Fig and Rose Ice Cream

I always swore that if I opened up my own ice cream store, this is the flavour that people would want most. I actually got this many years ago from Vogue forum's food section by member afj, and made it straight away and kept making it over and over again. It is not an understatement that this will get you an ovation every time. It is so very delicate and unusual a combination but it's also one that will have you thinking "Why isn't this a more _common _combination?"

I'll be frank, you don't need Wild Figs for this although these happened to be the ones that I had to hand. You could certainly use those non-wild (tame?), sweet, juicy dried dessert figs although you will need less as these are larger than the small Wild figs. And even better, you don't really need an ice cream maker to make this.

Wild Fig and Rose Ice Cream

• 570ml double cream

• 1/2 cup (110g) caster sugar

• 12 soft dried wild figs or 6 regular sized soft dried figs

• 4 egg yolks

• 1 tablespoon rosewater

• 1 tablespoon lemon juice

Step 1 - Gently heat the cream in a saucepan to a simmering point, do not boil. Whisk the egg yolks and sugar together in a measuring jug or bowl until pale and thick.

Step 2 - Gradually pour on the hot cream, stirring continuously

Step 3 - Strain the mixture into a heavy based saucepan and cook over a gentle heat stirring until mixture coats the back of a spoon. Remove from heat and allow to cool.

Step 4 - Place the figs, rosewater and lemon juice in a food processor and pulse lightly until it resembles a paste. Fold the fig mixture into the custard.

Step 5 - If using an ice cream maker follow manufacturer's instructions

Step 6 - If you do not have an ice cream maker, pour into a container and freeze until set

Step 7 - It freezes fairly hard to ripen it in refrigerator for 20 minutes before serving.