Fig Leaf Ice Cream with Orange Caramel

We’re all excited for summer berries, stone fruit, tomato season, of course — and believe me, those recipes are on the way — but in such a bountiful season, even the byproducts are a gift — squash blossom, peach leaves, and one of my favorites, fig leaves.

If you’ve never tried fig leaf, you’re in for a treat. The flavor is akin to vanilla with an almost nutty, almond-like undertone and a light green floral bitterness. The leaves tend to be in the best shape before the fruit comes in toward the end of summer and early fall. Where I live, fig trees are abundant and the leaves are easily foraged. All you need to do is go for a walk and snap off a few medium-sized leaves (around the size of your palm). Fig trees exude a sap called “fig latex” that can irritate the skin (I’ve never experienced this myself) so fair warning, you may want gloves. Nicola Lamb has some excellent info on the topic of fig leaves here.

Fig leaves are super easy to infuse into syrups and custards, or in this case, a simple eggless ice cream base. You will need an ice cream maker for this recipe, though it doesn’t have to be anything fancy. I have this one from Cuisinart. It’s a pretty small investment that will vastly improve your summer for years to come. Beyond that, all you need is a little time — for infusing, cooling, setting (and chilling the bowl of your ice cream maker overnight if you have the same kind I do!).

I’ve topped the ice cream with this warm, sunshine-y orange caramel. The combo was inspired by two fragrances from Tsu Lange Yor’s latest collection, The Garden. All three have quickly become summer staples for me, able to stand alone or layer together. This recipe is free, courtesy of TSY. If you enjoyed it, consider becoming a paid subscriber to receive new recipes every month. I’d be delighted to welcome you into the fold.

Makes: 4 servings

Difficulty: Intermediate

Inactive time: overnight

Active time: 30 minutes

Ingredients

• 3 fig leaves

• 1 cup whole milk

• 3/4 cups turbinado sugar

• 2 cups heavy cream

• 3/4 tsp kosher salt, divided

• 50g granulated sugar

• 2 tbsp water

• 2 tbsp orange marmalade

• 3 tbsp unsalted butter, cubed and softened

1. Add the fig leaves and milk to a saucepan and bring to a very gentle simmer over medium heat. Once simmering, remove from heat and let steep for 30 minutes. Remove the fig leaves, strain the milk into a bowl and whisk in the turbinado sugar until dissolved. Stir in the heavy cream and 1/2 tsp salt and chill for at least 4 hours, or preferably overnight.

2. Churn the ice cream base according to your ice cream makers instructions. Scoop right away for soft-serve consistency, or freeze for several hours to firm it up.

   

3. To make the orange caramel, add the granulated sugar and water to a small stainless steel saucepan. Heat over medium high and gently whisk until the sugar is just dissolved. Cook the caramel undisturbed until it’s a rich amber color. I mean this. Don’t touch it. This will likely take at least 5 minutes, but rather than relying on time, keep a very close eye on it and follow visual queues.

   

4. As soon as the caramel reaches the desired color, immediately remove it from the heat and carefully whisk in the orange marmalade. It will bubble violently, which is normal. Stir in the softened butter and whisk until smooth and incorporated and season with 1/4 tsp of kosher salt. Let cool to room temperature. The orange caramel can be made ahead and stored in the fridge. Microwave for 15 seconds before serving.

5. Scoop the ice cream into coups and top generously with orange caramel. Enjoy!