Fig Ice Cream

570ml (1 pint) Double Cream
110g (4oz) Caster Sugar
6 Soft Dried Figs
4 Egg Yolks
1 tbsp Rose Water
½ Lemon, juice only

Gently heat the cream in a saucepan to simmering point, do not boil.
Whisk the egg yolks and sugar together until pale and thick.
Gradually pour on the hot cream, stirring continuously.
Strain the mixture into a heavy-based saucepan and cook over a gentle heat, stirring continuously, until it coats the back of a wooden spoon.
Do not allow to boil.
Remove from the heat and allow to cool.
Place the figs, rose water and lemon juice in a blender or processor and work lightly.
Fold the fig mixture into the custard.
Place the ice cream bowl in the freezer for at least eight hours or according to manufacturer's instructions.
If using an ice cream maker follow the manufacturer's instructions.
Or, pour into a shallow freezer container, cover and freeze for about 3 hours.
Turn into a chilled bowl and beat well.
Return to the freezer container and freeze for a further 2 hours.
Beat the mixture again, then turn mould, cover and freeze for a further 2 hours until firm.
Transfer to the refrigerator to soften for 30 minutes before serving.
Turn out before serving.

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Fig Ice Cream

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