Fig & cherry ice cream

Fig & cherry ice cream


This is an exotic combination with a nod to the Middle East. The orange blossom water adds a delicious fragrant note and when figs and cherries are in season together there is no better fruit combination!

  • Recipe by Christie Connelly
  • Serves Makes approximately 1 litre
  • Prep Time 4.5 hours (including chilling time)
  • Cooking Time 1 hour
  • 20 cherries, pitted and roughly chopped
  • 6 fresh figs, peeled and flesh torn into small chunks
  • 500ml Vitasoy Reduced Fat Soymilk*
  • 200ml pouring cream
  • 2 tablespoons runny honey
  • 5 egg yolks
  • 100g caster sugar
  • 2 teaspoons orange blossom water

*You can also use Vitasoy Calci-Plus or Vitasoy Original if you prefer. If you would like to make a dairy-free ice cream then you may substitute the pouring cream with dairy-free thickened cream available in the long life milk section of the supermarket.

  1. Place half the pitted cherries and half of the fig flesh into a blender with a splash of water and blitz until smooth. Set aside.
  2. Heat the soymilk, cream and honey in a small, heavy-based saucepan over medium heat, stirring constantly until the honey dissolves and the liquid is simmering. This should take about 5-7 mins. You can tell it is at a simmer when small bubbles start to appear around the edges. Do not let it boil. Take it off the heat.
  3. Whisk together the egg yolks, caster sugar and orange blossom water in a large mixing bowl, using a wire whisk or hand blender, until thick and pale. Pour the soymilk mixture into the egg mixture and quickly whisk until well combined.
  4. Clean the saucepan and return to medium heat. Pour in the mixture and cook, stirring constantly, until thickened to form a custard. This will take about 3 minutes. You can check if it is thick enough by dipping the spoon into the custard and then running your finger along the back of the spoon. If the fingermark remains in place, it is ready. Stir in the fig and cherry puree.
  5. Cool in the saucepan until there is no steam rising from the custard, then transfer to a heatproof container. Cover the surface of the custard with plastic wrap to prevent a skin forming and chill in the fridge for at least 4 hours or until completely cold.
  6. Pour the cold custard into the bowl of an ice cream maker, set to desired setting and churn. When machine specifies you can add 'mix-ins', sprinkle in the remaining cherries and fig chunks, and resume churning. Once mixture is frozen transfer to a freezer-safe container and freeze for up to one week.

I used the Breville Smart Scoop ice cream maker to create this recipe. I pre-cooled the machine for 15 minutes before churning and set it to the first setting in the ice cream section.