Fig Ice Cream

• 450 g/1 lb fresh figs
• 150 g/5

Peel the figs (if you leave the skin on half the figs a speckled effect is obtained in the ice cream). Put all the figs in the food processor and blend until a creamy texture is obtained. Add the sugar, milk, lemon juice and brandy, and process a few times more. Churn in an ice-cream maker.

Serve the fig ice cream with a petalled fig.