Fig and Pastis Ice Cream

A delicious grown up ice cream, adapted from a recipe by Stephen Markwick, using my method for making perfect ice cream without an ice cream maker. The waiting time is worth it!

1. 1

   Make the ice cream as per the recipe under 'Ice cream without an ice cream maker'. Have the figs ready for the final blitz in the food processor.
   For the figs (which can be made up to 24 hours in advance, if you want to), put the sugar and vanilla in a saucepan with 300 ml cold water. With a vegetable peeler, remove 4 strips of zest from the lemon and add them to the pan. Put the pan over a low heat and heat gently until the sugar has dissolved. Turn the heat up, bring to the boil, then lower the heat again and simmer for 5 minutes.
   Wipe the figs clean with a damp piece of kitchen roll, then pop them into the pan to poach in the syrup for about 10 minutes, until soft. If they are particularly ripe they may take a little less time and if firm, a little longer.
   Remove the figs with a slotted spoon and transfer them to a bowl. While they are still hot, pour over the Pastis.
   Turn the heat up to medium and reduce the syrup by half (will probably take about 20 to 30 minutes), the pour it over the figs and leave to cool (a couple of hours).
   When cool, it is ready to use, or can be kept in the fridge, covered, for 24 hours. Before using in the ice cream, remove the stalks and the hard bit on the bases, but leave the skin on.
   When you have blitzed the ice cream in the food processor for the final time and it is soft and creamy, add the figs and a couple of tbsp of the syrup and blitz again. Add a little lemon juice and a glug of Pastis, blitz again, then taste and add more lemon juice and / or Pastis / syrup if you think it needs it. Repeat until the taste is to your liking.
   Pour back into the box, put the lid on and refreeze.
   Remove from the freezer 5-10 minutes before serving. I like to drizzle a little of the poaching syrup over the ice cream.