Salted Honey & Fig
Jammy figs, dark honey, and more salt than feels sensible.
Run this program
ICE CREAM
then RE-SPIN if the first pass is crumbly
🧾 Ingredients
Pint size
The Creami takes two pint sizes. Switch and every quantity rescales.
Base
- 310 ml milk 3.2%
- 160 ml cooking cream 20%
- 120 g ripe figs, stems removed
- 80 g honey chestnut or forest honey
- 36 g egg yolks 2 medium yolks
- 2 g sea salt
- 1.2 g guar gum
- 1 g lemon zest
Scaled down from the 710 ml batch, so round awkward numbers however you like.
👩🍳 Process
- Blend the figs smooth with the lemon zest and set aside.
- Heat milk and cream to 75 °C.
- Whisk the yolks with the honey, temper, then cook the lot to 82 °C.
- Off the heat stir in the fig purée, salt and guar gum, and blend 20 seconds.
- Chill hard. Honey bases taste flat while warm, so judge them cold.
- Fill to the line, freeze 24 h, ICE CREAM program, re-spin as needed.
📝 Notes
- Honey freezes softer than maple, so this one scoops early. 20 h works in a pinch.
- Fig skins carry most of the colour, so leave them in and blend well.
- 2 g of salt looks like a typo. It is not.
Machine:
Fill the pint to the MAX line, freeze flat for 24 h, run ICE CREAM, then RE-SPIN with a splash of milk if the first pass comes out crumbly.