Baked Figs with Honey and Whiskey Ice-Cream

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   1.

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   Heat a heavy-bottomed saucepan.

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   Add 75 ml (2 3/4 fl oz) of the whisky and flame to burn off the alcohol.

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   Once the flames have died down, stir in the milk and cream.

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   While this is coming to a boil, whisk the egg yolks and honey together with a standing or handheld mixer until they have doubled in size and become fluffy.

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   2.

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   Take the milk and cream off the heat and pour half onto the egg yolks.

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   Whisk until combined, then put to one side.

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   3.

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    Put the remainder of the milk and cream back onto the heat and, when it is boiling, add the egg mixture, turn down the heat and whisk constantly for approximately 1 minute.

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    4.

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    Pour into a large bowl to lower the mixture's temperature and stir in the last 25 ml (3/4 fl oz) whiskey.

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    Cover and chill.

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    5.

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    Once thoroughly cool, churn in an ice-cream machine.

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    Alternatively, pour into a freezerproof container, put in the freezer and beat every 20 minutes until set.

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    6.

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    Place the warm figs in 6 shallow bowls or on 6 plates, pour over some syrup and put a scoop of honey and whiskey ice-cream in the centre.

* Per serving · 4 servings · Values may vary.

No additional tips available.