HANOS catering wholesale
Become a customer
Foodxperience

Amaretto ice cream and honey-roasted figs

Recipe by Amy Newsome from her book Honey with photography by Kim Lightbody. This recipe is for 1.5 liters.Figs roasted with honey, but also honey roasted with figs, because the honey absorbs the flavor of the slowly roasted figs. By leaving some of the figs a bit coarse and stirring them into the mixture with the amaretti crumbs and a splash of Disaronno, you get a deliciously summery sundae.

Ingredients

4units.itemsLarge eggs, separated
50gAmaretti cookies, plus extra to serve
100gHoney*
8units.itemsFigs
350mlDouble cream or whipped cream
4Disaronno
50mlCondensed milk
100gSuperfine granulated sugar

Preparation

  1. Preheat the oven to 160°C.
  2. Quarter the figs, place them side by side on a baking tray, and drizzle with half of the honey.
  3. Bake for about 10 minutes, keeping a close eye on them, until the honey starts to darken and the edges are just caramelized.
  4. Let them cool for a bit.
  5. Meanwhile, pulse or crush the cookies into fine crumbs and set aside.
  6. Whip the egg whites with the sugar in a bowl until soft peaks form, and do the same with the cream and condensed milk in another bowl.
  7. Mix the remaining honey with the egg yolks and the Disaronno.
  8. Roughly chop half of the figs, and mash the rest into a pulp with the side of your knife.
  9. Stir the fig pieces, pulp, and the honey from the tray into the yolk mixture.
  10. First fold the yolk mixture, then the whipped egg whites into the whipped cream.
  11. Carefully fold in the amaretti crumbs to create a marbled effect.
  12. Pour the mixture into a freezer-safe container with a lid and freeze for at least 6 hours.
  13. Garnish the ice cream with some extra crumbled amaretti cookies if desired.
  • *Preferably apple blossom honey.