Dried Fig Icecream with Fresh Figs & Pistachios

From Stonesoup

Icecream adapted from Greg & Lucy Malouf in Saha.

I am in love with Greg’s basic icecream method. No need for delicate custard stirring, just boil a sugar syrup and whisk it though the eggs. In an effort to minimise the expansion of my egg white collection, I experimented with using one whole egg with the yolks which I may have imagined but I thought it did lighten the texture a little.

Serves 6-8
180g sugar
200g dried figs, halved
5 egg yolks
1 egg
600mL cream
300mL sour cream
2t vanilla extract
6-8 fresh black figs, to serve
large handful pistachio, toasted, to serve

1. Combine figs and sugar with 250mL (1C) water in a small saucepan and stir over a low heat until sugar is dissolved. Bring to the boil and simmer for 15mins.

2. Place figs in a food processor with about 1/3 of the syrup and whizz until smooth and allow to cool. Whisk yolks and eggs in an electric mixer until pale and fluffy. Gradually whisk in remaining hot syrup and beat for 10mins.

3. Combine sour cream and cream and stir until smooth. When fig puree is cool combine yolks, creams and puree with vanilla extract and refrigerate until well chilled. Churn in an icecream machine according to the manufacturer’s instructions.

4. To serve cut a cross in the top 2/3 of each fig and push them to open up into a pretty flower like shape. Divide figs between plates and place a large scoop of icecream beside. Top with toasted pistachios.