Fig, ricotta and rosemary are a matchmade in heaven in this ice cream recipe. The sweetness from the figs, plus the herbaceous and slight medicinal notes from the rosemary are all balanced out by the slight tang and creaminess from the ricotta.
Try this interesting ice cream recipe today and discover this beautiful flavour combination.
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Yields:
1 L.
Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
25 mins
Cal/Serv:
136
Ingredients
For the ice cream
300 ml double cream
300 ml whole milk
2 rosemary sprigs
4 large egg yolks
100 g runny honey
250 g ricotta
For the ripple
300 g chopped figs
100 g runny honey
1 Tbsp. finely chopped rosemary leaves
Directions
Step 1Make the ice cream. Heat double cream, whole milk and rosemary sprigs in a pan until just steaming. Set aside to infuse for 10min. In a bowl, mix egg yolks and runny honey. Gradually strain in infused milk mixture, mixing (discard rosemary).
Step 2Return to pan, cook over low-medium heat, stirring, until custard thickens to coat the back of a spoon. Pour into a bowl, cover and cool. Mix in ricotta then churn in an ice cream machine until frozen.
Step 3Meanwhile make the ripple. Cook chopped figs in a pan with runny honey, rosemary leaves and 1tbsp water until softened and jammy, about 12-15min. Cool. Empty ice cream into a freezer-proof container, rippling through the fig mixture as you go. Cover and freeze until solid.
Per Scoop:
Calories: 136
Protein: 3g
Total fat: 7g
Carbs: 15g
Total sugars: 14g
Fibre: 0g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
