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.

 

Chewing over Cyprus

rose, pistachio, almonds, vine leaves, tahini, baklava, halva, olive oil, carob, figs

Embarrassingly, I had to increase my baggage allowance to bring Cypriot delicacies home for recipe testing. I was looking forward to the trip for the stuffed vine leaves, but I underestimated how a 4 hour plane journey would reveal a whole new world of cuisine.

goodies.jpeg

The goodies I managed to accumulate from the trip and fly back home included carob syrup, carob powder, tahini, black and green olive paste, Cypriot delight and traditional coffee.

Staying with my Cypriot friend and her welcoming family, I luckily experienced the cuisine the traditional way, through bustling family meals. I arrived on the Greek nameday for Maria, 15th August, and we celebrated with a kolokasi (a vegetable only grown in Cyprus) stew and fresh pitta smothered in tahini, hummus and olive paste.

Something amazing about Cyprus: I was able to sample the fresh produce by picking it off the trees.

Another amazing thing I found out: olive paste is the paste of Gods. This black olive paste was enveloped in a thick fresh pastry evenly smothered in sesame seeds. We bought a huge package of bite-sized pastries from a bakery in Limassol, in preparation for a day trip crossing the border into the North of Cyprus, the Turkish side.

Further fillings found in the pick ‘n’ mix pastry bag:

  • Creamy almond paste
  • Spinach
  • Halloumi
  • Feta and roasted pepper

Crossing the border was a surreal experience in the sense of the very sudden, dramatic change of culture and living circumstances; a change that occurred in a matter of minutes, once our passports were checked and the day car insurance purchased in order to pass the barrier. The food changed too. Food became territorial. Stemming from the tension from the country’s divide in 1974, when Turkey invaded the North. Cypriot delight became Turkish delight, Cypriot coffee became Turkish coffee…

The most momentous meal I had was made by Natasa’s grandma, which was stuffed vine leaves and courgette flowers. I’ll be experimenting with flavours and fillings in an upcoming recipe for stuffed vine leaves.