This flavour takes a classic cheeseboard combo and flips it on its head. The blue cheese and fig are a timeless decadent combination, and here the use of balsamic glaze cuts through it being too rich and overwhelming.
10 fresh figs, quartered
2 tablespoons brown sugar
1 tablespoon honey
1 1/2 and 1 cup whipping cream, chilled
2 tablespoons light cream
5oz blue cheese, crumbled or broken into pieces
1 can (14oz) sweetened condensed milk
1 cup balsamic vinegar
1 tablespoon brown sugar
Preheat your oven to 400°F and line a baking sheet with baking parchment.
In a large bowl, combine the quartered figs, honey, and brown sugar.
Spread onto the prepared baking sheet and bake in the oven for 15 minutes.
Remove from the oven and allow fully cool before transferring it to a bowl.
Add two tablespoons of light cream and puree using a blender wand (or puree in a blender).
Set aside until needed later.
In a large saucepan combine one and a half cups of heavy whipping cream and the blue cheese.
Heat over medium heat, stirring occasionally until small bubbles start to form at the edge of the milk and the cheese has started to melt.
Reduce heat to low for five minutes and continue to melt the cheese.
After five minutes remove from heat and leave to infuse for 15 minutes. After this time strain the cream/ cheese mixture into a small bowl to remove any spores or rind debris.
Cover surface with plastic wrap to prevent skin and place in refrigerator to cool fully for at least an hour.
Once the cream mixture has cooled fully, transfer to a large bowl, add in the remaining one cup of whipping cream and whisk to the soft peak stage.
Fold in condensed sweetened milk until fully incorporated.
Add in the fig puree and fold until incorporated.
Pour the mixture into a freezer-proof container, cover the surface with plastic wrap and freeze for two hours.
After two hours, remove the ice cream from the freezer and fold the mixture a few times.
Return to the freezer and leave until a fully frozen minimum of six hours.
Combine the balsamic vinegar and brown sugar in a medium saucepan.
Bring to a simmer and continue cooking until reduced by half, and is thick and syrupy.
To serve ice cream, remove from the freezer and leave it at room temperature for five minutes before scooping to serve.