I scream, you scream…we all know where this is going.
There’s nothing sweeter than an ice cold treat when you’re feeling the heat.
For more delicious ice cream recipes, see ‘Melt’ in HOORAY! Issue 9.
30 mins + freezing time
WHAT YOU’LL NEED
200g good quality milk chocolate, broken into small pieces | 200ml evaporated milk, chilled | 250ml double cream | 4 tbsp caster sugar | 6 figs in syrup, chopped (we used 2 x 190ml jars Organic Rosnay Figs in syrup) | 1 tbsp fig syrup
WHAT TO DO
- Melt chocolate in a medium heatproof bowl over a pan of simmering water, ensuring the water doesn’t touch the bowl. Cool to room temperature.
- In a stand mixer, beat the evaporated milk with the whisk attachment on high speed for two minutes or until the liquid is aerated and has more volume.
- Add the double cream and beat on medium speed for a minute or so, until soft peaks form.
- While the mixer is still on medium speed, gradually add caster sugar, beating well between each addition.
- Next, add a small amount of the cream mix to the cooled chocolate and gently fold in.
- Add half the remaining cream mix to the chocolate, continue to gently fold in, then add the final cream and mix until fully combined.
- Stir through the chopped figs and syrup.
Pour into a loaf tin and freeze for four hours or until firm.
Make sure the chocolate is fully cooled before adding to the cream mixture, or it will seize or become grainy. If you prefer, poach dried figs gently in any desired sweet liquid or sugar syrup until soft. Cool prior to adding to cream.