Blue Cheese & Roast Fig Ice cream


Ice cream

  • 10 fresh figs, quartered
  • 2 tbsp of brown sugar
  • 1 tbsp of honey
  • 1 ½ and 1 cup whipping cream, chilled
  • 2 Tablespoons light cream
  • 5oz Blue Cheese*, crumbled or broken into pieces
  • 1 can (14oz) sweetened condensed milk

Balsamic Reduction

  • 1 cup balsamic vinegar
  • 1 Tablespoon brown sugar


Ice cream

  1. Preheat your oven to 400F and line a baking sheet with baking parchment
  2. In a large bowl, combine the quartered figs, honey and brown sugar
  3. Spread onto the prepared baking sheet and bake in the oven for 15 minutes
  4. Remove from the oven and allow fully cool before transferring to a bowl
  5. Add 2 tablespoons of light cream and puree using a blender wand (or puree in a blender)
  6. Set aside until needed later
  7. In a large saucepan combine 1 1/2 cups of heavy whipping cream and the blue cheese
  8. Heat over a medium heat, stirring occasionally until small bubbles start to form at the edge of the milk and the cheese has started to melt
  9. Reduce heat to low for 5 mins and continue to melt the cheese
  10. After 5 mins remove from heat and leave to infuse for 15 mins. After this time strain the cream/ cheese mixture into a small bowl to remove any spores or rind debris
  11. Cover surface with plastic wrap to prevent skin and place in refrigerator to cool fully for at least an hour
  12. Once the cream mixture has cooled fully, transfer to a large bowl, add in the remaining 1 cup of whipping cream and whisk to soft peak stage
  13. Fold in condensed sweetened milk until fully incorporated
  14. Add in the fig puree and fold until incorporated
  15. Pour the mixture into a freezer-proof container, cover the surface with plastic wrap and freeze for 2 hours
  16. After 2 hours, remove ice cream from freezer and fold the mixture a few times
  17. Return to freezer and leave until fully frozen, minimum 6 hours

Balsamic Reduction

  1. Combine the balsamic vinegar and browns sugar in a medium saucepan
  2. Bring to a simmer and continue cooking until reduced by half, is thick and syrupy

To serve

  • Remove from freezer and leave at room temperature for 5 mins before scooping to serve. Drizzle the balsamic reduction over

*A milder blue cheese like Cambozola will give you a creamier ice cream with a subtle blue cheese taste. A stronger cheese like Roquefort will result in a tangier, saltier ice cream.


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