Sweet Honey & Lavender Salt Ice Cream With Chocolate Dipped Figs By Anna Barnett
Sweet Honey & Lavender Salt Ice Cream With Chocolate Dipped Figs
Honey & Lavender Salt Ice Cream:
1 pint of extra thick cream, or whipping cream
400g condensed milk
1 tsp dried lavender
2 tsp sea salt flakes
Chocolate Dipped Figs:
6-8 fresh ripe figs, quartered
150g dark chocolate
Begin by making your ice cream using an electric whisk, to whip your cream until you have stiff peaks. Do this gradually for the best results, and slowly fold in the condensed milk and honey until the mixture is evenly combined.
For the lavender salt, simply muddle together both the lavender and the salt, and sprinkle around half a tsp through the ice cream mixture, stirring gently to distribute.
Pour into an airtight container and stir through a little extra honey, so that you can still see it.
Allow the mixture to freeze for around five hours, until solid.
For the chocolate covered figs, simply break the dark chocolate into small pieces and place in a glass bowl over a pan of boiling water. Warm through until the chocolate has completely melted then dunk half of each fig piece into the melted chocolate. Place on parchment and sprinkle with a little sea salt, or the remaining lavender salt, and allow to cool in the fridge.
Serve the chocolate dipped figs with a generous scoop of ice cream, plus a little extra honey for good measure.
RECIPE: ANNA BARNETT