Olive Oil and Muscatel Ice Cream with Poached Fig

Name: Olive Oil and Muscatel Ice Cream with Poached Fig
Yield: Serves 6
Cuisine: Spanish
Ingredients: 3 large egg yolks; 500 ml pouring (35%) cream; 6 large purple figs, peeled; ½ teaspoon ground cinnamon; ½ teaspoon vanilla bean paste; ½ vanilla bean, split lengthways and scraped; 25 ml fresh lemon juice, strained; 150 g castor sugar; 1 stick cinnamon; 300 ml Sugar Syrup (see Essentials); ½ cup sun-dried muscatels (seedless), soaked in lustau moscatel sherry for 1 hour, then drained; 150 ml arbequina (fruity) extra virgin olive oil; 100 ml lustau moscatel sherry; 20 ml fresh lemon juice, strained

Preparation info

Serves
6

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

As I have said before, olive oil not only adds flavour to desserts, it has the ability to improve texture, giving a beautiful sheen and silkiness to custards and creams. I devised this recipe for the Spanish Trade Commission, for inclusion in one of their recipe books for Spanish olive oil. I have teamed the ice cream with figs, one of my favourite fruits and another star of the Andalucian table.

Ingredients

Europe
Spain
Dessert
ice cream
Andalusia
Mediterranean
Gluten-free
Vegetarian

Ingredients

Method