Preparation info

  • Serves


    • Difficulty


Appears in

The Quality Chop House

The Quality Chop House

By William Lander, Shaun Searley and Daniel Morgenthau

Published 2019

  • About

Some hesitate to order this thinking it might be a little pedestrian, but in truth this fig leaf has nothing to hide… Certainly subtle, but still full of flavour, and simultaneously indulgent and refreshing.


  • 135 ml whole milk
  • 435 ml double cream
  • 15 fig leaves
  • 4 free-range organic egg yolks
  • 130 g caster sugar


First, make the fig infusion. Warm 50 ml of the milk and 300 ml of the cream in a saucepan, then pour into a large bowl and add the fig leaves. Wrap tightly in cling film and leave to infuse for 20 minutes, before passing through a fine sieve.

To make the ice cream, measure 330 ml of the fig infusion and mix with the remaining milk and cream. Heat gently in a saucepan to 85°C – do not let it boil.

Whisk the egg yolks and sugar in a large bowl to a thick white paste. Gradually pour the figgy cream infusion over the egg yolks in a steady stream, whisking continuously. Pour the mixture back into the pan and heat to 78°C. Don’t stop mixing until the custard is cooked.

Pass the custard through a fine sieve and allow to cool. Chill overnight then churn in an ice-cream machine according to the manufacturer’s instructions before transferring to a freezer-proof container. Keep in the freezer for up to 3 months.