Wine roasted fig ice-cream (main picture)

Serves 4-6

• 350g whole milk
• 175g caster sugar
• 4 egg yolks
• 650g double cream
• 1 pinch fine sea salt
• 2 tbsp honey
• 0 portions wild fennel

Step 1
If you don’t have one, simply follow the same steps, but put the finished mixture in your freezer, removing every half hour to stir and break up the ice crystals to the desired texture.

Step 2
In a heavy-based saucepan, warm the milk and sugar until just under the boil.

Step 3
Meanwhile, separate your yolks in a bowl (reserve the whites for another use) and whisk to break them up.

Step 4
Measure the double cream into a large container that will fit into your fridge and put a sieve over it.

Step 5
Set aside.

Step 6
When the milk has come up to temperature, temper the yolks by pouring a little bit of milk into them, whisking as you go.

Step 7
Pour this mixture (scraping with a rubber spatula to get all the bits stuck to the bowl) back into the saucepan.

Step 8
Stir constantly with a heatproof spatula or wooden spoon over a medium heat until the custard just starts to thicken – a matter of minutes.

Step 9
You can test this by periodically bringing the spoon or spatula up out of the pot to check.

Step 10
Once it has started to thicken, remove from the heat and pour through the sieve into the cream.

Step 11
Cover and chill completely.

Step 12
Stir together the ice-cream base and fig puree, then freeze in your ice-cream machine.