Fig–barberry ice cream

Fig–barberry ice cream

By
From
Saha
Makes
1½ litres of ice cream
Photographer
Matt Harvey

Ingredients

Quantity Ingredient
60g dried figs
40g barberries
30ml cointreau
Ice cream base

Method

  1. Soak the figs overnight in enough warm water to just cover them. Soak the barberries overnight in enough orange juice to also just cover them.
  2. Put the figs and their soaking water into a small saucepan and bring to the boil. Lower the heat and simmer gently until they are very soft. Add the Cointreau and stir well. Tip into a liquidiser, blend to a smooth purée and leave to cool.
  3. Make the ice cream base and chill in the refrigerator. Add the cold fig purée to the chilled base mixture, pour into an ice cream machine and churn, according to the manufacturer’s instructions. Towards the end of the churning time, add the drained barberries and let the machine stir them in thoroughly
Tags:
Saha
Malouf
Lucy
Greg
Lebanon
Lebanese
Syria
Syrian
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