Fig-Leaf Ice

Preparation info

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By Ben Shewry

Published 2012

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  • 500 ml (17 fl oz/2 cups) whey (reserved from the fig-leaf cheese)
  • 25 g (1 oz) caster (superfine) sugar
  • 5 ml ( fl oz) strained lemon juice
  • table salt, to taste


Combine all of the ingredients. Pour into a small stainless-steel tray and place in the freezer. Stir with a fork every 30 minutes to break up the ice crystals until it is completely frozen and a fluffy texture. Store in an airtight container in the freezer until needed.