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Honey roast fig and amaretto ice cream
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Roasted honey figs with amaretti crumbs and Disaronno, served as a decadent summer sundae. This no-churn ice cream recipe combines whisked egg whites and condensed milk for the perfect creamy texture that scoops easily.
Ingredients:
  • 8 figs
  • 100 g (3½oz) apple blossom honey
  • 50 g (2oz) amaretti biscuits (cookies) plus extra to serve
  • 4 large eggs separated
  • 100 g (3½oz) caster (superfine) sugar
  • 350 ml (12fl oz) double (heavy) cream
  • 50 ml (2fl oz) condensed milk
  • 4 tbsp Disaronno
Instructions:
  • 1. Preheat the oven to 160°C/320°F/gas mark 2. 2. Quarter the figs and place on a baking tray in a single layer. Drizzle with half the honey and roast for about 10 minutes until just caramelized around the edges. Set aside to cool. 3. Crush the biscuits into fine crumbs. 4. Whisk egg whites with sugar until soft peaks form. In a separate bowl, whip cream with condensed milk until soft peaks form. 5. Combine remaining honey, egg yolks, and Disaronno in a bowl. 6. Chop half of the cooled figs into large chunks and pulp the remaining half with a knife. Add figs and fig honey to the yolk mixture. 7. Fold the yolk mixture into whipped cream, then fold in the whisked egg whites. Swirl in crushed amaretti biscuits for a marbled effect. 8. Transfer to a lidded freezer container and freeze for at least 6 hours. 9. Serve with crumbled extra amaretti biscuits on top. Enjoy!

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