Rosie Birkett'S Foraged Fig Leaf And Blackberry Ripple Ice Cream

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   ["NOTE: I always forget that when making ice cream, it's important to chill the custard over night. So get started a day before you want to eat it!", "Heat the milk and cream with 50 grams of the sugar, until just boiling. Submerge the fig leaves in the mix and leave to infuse for about half an hour.", "In another bowl, whisk the egg yolks with 50 grams of the sugar and pinch of salt until pale and thick and ribbon-like. Strain the fig leaf infusion and drop a few drops of the yolk and sugar mix into the infused milk and cream. Stir, and then gently pour the infusion into the

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   yolk mix, stirring steadily as you go, until it's all incorporated and you have a pale yellow mix. Wash out the pan you used to heat the milk and cream and return the mixture to the pan. Heat gently, stirring in a figure of eight movement until the custard is thick and leaves a clear trail on the wooden spoon.", "Remove from the heat and transfer to a bowl. Cover with a film of cling wrap directly on the custard's surface and refrigerate overnight.", "Make the blackberry puree by heating the blackberries with the remaining 1 tablespoon sugar in a non-stick pan. Cook until the blackberries collapse and release their juices. Taste for sharpness and if they're particularly tart, add a dash more sugar. You want the puree to be sharp and sweet-perfectly balanced to cut through the sweet, creamy custard. Blitz in a food processor and strain out the seeds using a fine mesh sieve.", "The next day, churn the custard in an ice cream machine according to the manufacturer's instructions, until thick and creamy. About 5 minutes before the end of the churn, pour in some of the blackberry puree to achieve a ripple. It's up to you how much you add, but I

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   like to keep some back so as to not overpower the fig leaf flavor. Transfer to a plastic container or ice cream tub and store in the freezer until needed."]

* Per serving · 4 servings · Values may vary.