The scoop on the world’s favourite sweet treat? Apparently the sky’s the limit. Innovation and creativity are propelling the ice cream industry to new heights, driven further by an increased consumer appetite for excitement via new food experiences. No longer satisfied with classic flavours, the desire is to be taken on a journey of the senses, to capture nostalgia, surprise, even whimsy and to explore unique flavours and unexpected combinations.
Ingredients
For the fig, pistachio and olive oil ice cream
625ml full cream milk
625ml double cream
175g raw caster sugar
40ml honey
1 vanilla bean, scraped
½ teaspoon salt
4 egg yolks, whisked
60ml extra virgin olive oil
Figs (these can be fresh, roasted with a little alcohol, or dried and macerated in honey syrup or flower water)
Chopped roasted pistachios
For the condensed milk, pandan and lemongrass ice cream
625ml double cream
½ teaspoon salt
2 pandan leaves
1 lemongrass stalk, halved and bruised
625ml condensed milk
Method
1. To make the fig, pistachio and olive oil ice cream
Gently heat the milk (don’t boil), half the cream, sugar, honey, vanilla bean and salt, stirring until the sugars have dissolved. Temper the egg yolks with some of the cream mixture, before gradually whisking in the remainder of the mixture. Return to the heat and cook gently to a crème anglaise. Strain and stir through the rest of the cream before chilling completely. Before churning, whisk in the extra virgin olive oil in a slow steady stream. Churn adding the figs and pistachio at the end then freeze overnight.
2. To make the condensed milk, pandan and lemongrass ice cream
For a no churn option – gently heat the cream, salt, pandan and lemongrass, do not bring to the boil. Cool and refrigerate until completely chilled. Strain and whisk together with the condensed milk until texture becomes thick. Freeze until firm.
For a churning option – heat all together and chill. Stain and churn the final mixture.
Chef's notes
- An alternative for those who prefer an egg free base is to play with a flavoured cream base (where the fat in the cream replaces the egg yolks), such as a high fat cream on its own or mixed with full cream milk or buttermilk. Other possibilities for egg free ice cream include adding a little corn flour for thickening and a generous spoon of cream cheese for smoothness, or even experimenting with a little xanthan gum.
- Play with the sweetener as sugars, particularly raw, brown, refined, muscovado, honey and maple. These will impart their own unique characteristics.
- It is beneficial to add any extra flavour or texture elements in the final stage of churning as many ingredients benefit from being frozen beforehand, which helps to maintain their integrity.
- Toppings can be equally inventive and surprising. Playful sauces, powders, toffees and crunches such as pink peppercorn & ruby chocolate bark or even cardamom praline and fig shortbread granola can make a huge flavour hit.
Featured in Summer 24/25
