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Fig Leaf Ice Cream, White Chocolate and Macadamia Crumb with Olive Oil
Recipe by Alex Crisp
Try this Fig Leaf Ice Cream, White Chocolate and Macadamia Crumb with Olive Oil
- Steps
- Ingredients
Steps
- Pre-heat oven to 180°C. Pre-chill ice cream machine.
- To prepare the ice cream, pour milk into a saucepan over medium heat until hot - do not bring to boil.
- Remove stem and mid-vein from fig leaves and put in microwave for 20 seconds to steam. Remove from microwave and finely slice. Add to warm milk and turn heat to low. Warm for 5-10 minutes, until you can taste the fig leaf in the mixture. Add a 5g of the sugar.
- In a stand mixer, whisk egg with remaining sugar on high speed for 3-4 minutes, until pale and aerated.
- Strain milk into a bowl that is placed over an ice bath. Squeeze the remaining liquid from the fig leaf. Stir in the cream and let mixture sit on ice to chill.
- When cool, add to the egg and sugar and mix on medium speed until incorporated. Pour into ice-cream churner and churn until soft-serve consistency. Place mixture into a container in the freezer until frozen.
- Place macadamias on a tray and bake in oven for 15-18 minutes, or until a golden, even colour is achieved. Remove from oven and set aside to cool.
- Place chocolate in a microwave safe glass bowl and put in the microwave for 2 minutes, at 500W. Check to see chocolate is melting and not burning. Return to microwave for another 1-2min.
- Once colouring starts to happen and chocolate has gone from melted to crumb-like texture, mix with a spatula and return to the microwave for another minute.
- Remove and stir again, return to microwave for another minute. Continue this process until all chocolate is golden in colour and of crumb consistency. Ensure the chocolate is not over cooked as it will start to melt again. Remove from microwave and place on a plate to cool.
- Roughly chop macadamias and add to white chocolate crumb. Add flaky pink salt to taste and mix to incorporate.
- To serve, place crumb on the bottom of a serving bowl. Top with a scoop of ice cream and drizzle with olive oil.
