Carob and fig ice cream

Carob and fig ice cream serves 4; vegetarian 

making use of the carob powder and syrup I brought home from Cyprus, I thought I’d try combining some awesome Cypriot flavours into this indulgent dessert. These ingredients are easily found in all well-stocked Turkish food shops. 

Ingredients:

  • 2 large free range eggs, whites and yolks separated
  • 60g caster sugar
  • 200ml double cream
  • 2 figs, peel removed
  • 1 heaped tsp carob powder
  • 1 tsp carob syrup

Method:

  1. figggg.jpegWhisk the egg whites with an electric whisk until stiff peaks are formed.
  2. Slowly whisk in the caster sugar, continuing until the egg whites are stiff and glossy.
  3. Whisk the cream in a separate bowl until soft peaks are formed – be sure to not whisk too much otherwise it’ll curdle.
  4. Fold in the cream, egg yolks, the inside flesh of 2 figs, carob powder and syrup into the mixture until well combined.
  5. Pour into a plastic container and freeze for at least 2 hours. Serve with more fresh fig, and carob syrup, according to taste.

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s