Caramelised Fig with Olive Oil Ice Cream

Caramelised Fig with Olive Oil Ice Cream

Caramelised Fig with Olive Oil Ice Cream

6 Serves 30 minutes (+ freezing) prep 30 minutes cook


30g butter
110g brown sugar
6 firm ripe figs, halved

430ml milk
60ml thickened cream
¼ tsp salt
4 large egg yolks
55g caster sugar
¼ cup fruity extra virgin olive oil

150g plain flour
1 tsp ground cinnamon
100g cold butter, cut into cubes
110g brown sugar
50g chopped walnuts
2 tbs fennel seeds, crushed


1. To make ice-cream, heat milk, cream and salt in a saucepan over medium heat until hot. Remove from heat. Cool slightly.
2. Whisk egg yolks and sugar until pale and creamy. Slowly add hot milk mixture, whisking continuously. Return mixture to saucepan. Stir over a low heat until thick enough to coat the back of a spoon. Strain. Stir in olive oil. Cool. Churn in an ice-cream maker according to manufacturers instructions.
3. Preheat oven to 180C. Line an oven tray with baking paper.
4. To prepare crumb, process flour, cinnamon and butter to form coarse crumbs. Stir in remaining ingredients. Spread onto prepared tray in a thin layer. Bake for about 20 minutes or until golden and crisp. Cool completely.
5. To cook figs, stir butter and sugar in a heavy based frying pan over medium-low heat until melted and combined. Add figs, cut-side down. Cook until golden and caramelised. Turn and cook for a further 2-3 minutes or until tender.
6. Serve figs with ice cream and crumb.


This recipe has not been tested.