Fig Leaf and Honey Ice Cream
1 quart (1L)
If you can, use younger fig leaves, which sounds a little esoteric (I know…) but the leaves seem to lose their flavor the longer they’re on the tree.Fig leaves contain an enzyme (ficin) that can cause the milk and cream mixture to curdle slightly after they’re infused. If that happens, simply whisk the mixture after removing the fig leaves, and it should come back together. I normally don’t use an instant-read thermometer for making custards, but you don’t want to overcook this one, so I used a thermometer and stop cooking the custard when it just started to thicken; the temperature was 160ºF.(If you do overcook the custard and it starts to separate, you can blend the warm custard with an immersion blender, or in a standard blender but note that you shouldn’t fill a standard blender more than one-third to one-half full when blending a warm or hot liquid as the top of the blender can come off. I advise also covering the lid with a kitchen towel, as an extra precaution.)
6 medium fresh fig leaves
2 cups (500ml) heavy cream
1 cup (250ml) whole milk
6 tablespoons (75g) sugar
pinch salt
5 large egg yolks
3 tablespoons (60g) honey (warmed, if it’s not pourable)
1. In a cast iron skillet (or on the grill), heat fig leaves, turning a few times while warming until they are slightly dried out and fragrant – about 1 1/2 minutes. (Heat them in batches if your pan isn’t wide enough.)
2. Put the leaves in a medium saucepan. Add 1 cup (250ml) cream, and the milk, sugar, and salt. Heat the mixture until the cream is warm and sugar is dissolved. Remove from heat, cover, and let infuse for one hour at room temperature.
3. Remove the leaves with a slotted spoon and squeeze them over the infused milk and cream mixture, to extract as much flavor from them as possible. In a medium bowl, whisk together the egg yolks.Set up an ice bath by filling a large bowl half full with ice, adding some water, then inserting a medium bowl over the ice. Pour the remaining 1 cup of cream into the medium bowl and set a mesh strainer over the top.
4. Warm the infused cream and milk mixture then pour it into the egg yolks in a steady stream while whisking constantly. Scrape the mixture back into the saucepan and cook over medium heat until the mixture just begins to thicken; an instant-read thermometer will read 160ºF (71ºC).
5. Immediately strain the custard into the cream in the ice bath and stir in the honey. Continue to stir gently until the mixture is cool.
6. Chill the mixture well, preferably overnight, then churn in your ice cream machine according to the manufacturer’s instructions.

Serve with fresh or roasted figs, poached pears, cherry compote, or another favorite accompaniment.