TO DRINK: Hazendal Straw Wine 2005, with dried fruit and marmalade aromas, and good acid balance to refresh the palate.
The Singing Fig's famous fig ice cream
- 200g ripe figs
- 150ml port
- 1 litre fresh cream
- 500ml (2 cups) milk
- 60ml (¼ cup) vanilla extract
- 200g (1 cup) sugar
- 8 large egg yolks
In a saucepan, bring the figs and port to a gentle boil. Reduce the heat and simmer for about 5 minutes.
In a large pot, bring the cream, milk and sugar to the boil and mix in the vanilla extract.
Stir a little hot cream into the egg yolks before pouring the yolks into the pot. Stir in the figs and port. Remove from the heat and continue stirring while the mixture cools and thickens.
Allow to cool completely before pouring into a container. Freeze for 3 hours. Remove from the freezer and stir to break down the ice crystals. Refreeze for 3 hours. Repeat this process twice and serve.