sweet honey and lavender salt ice cream with chocolate dipped figs
Feeds 4-6 | Preparation time – 10 minutes | Freezing time - 4-5/ overnight hrs | Cooking time – 10 minutes
No cook, no churn sweet honey and lavender salt ice cream:
1 pint of extra thick cream or whipping cream
400g (or 1 tin) or condensed milk
170ml local good quality honey plus extra for the end drizzle
1 heaped tsp of dried lavender
2 heaped tsp sea salt flakes
Chocolate dipped figs:
6-8 fresh ripe figs – halved or quartered depending on their size
150g good quality dark chocolate 75% cocoa or above
Begin by making your ice cream Using an electric whisk, whisk the cream until you have stiff peaks | Do this gradually for the best results | Now fold in the condensed milk and honey until it’s evenly combined | For the lavender salt simply muddle together both the lavender and the salt and then sprinkle around ½ a tsp through the ice cream and gently stir to evenly combine | Pour into an airtight container and add a little extra honey | Loosely stir it into the ice cream but only a little so you can still see it | Allow to freeze until solid for round 5 hours.
For the chocolate covered figs, simply break your dark chocolate into small pieces and place in a glass bowl over a pan of boiling water, a ban marie | Cook until the chocolate has completely melted then dunk half of each of the figs into the melted chocolate, Place on parchments, sprinkle with a little sea salt flakes or use a little of the remaining lavender salt and allow to cool in the fridge
Serve the chocolate dipped figs with a generous scoop of ice cream plus a little extra honey for good measure!