Sour Cream Fig and Almond Ice-Cream

Sour Cream Fig and Almond Ice-Cream

This baking experiment session was actually planned to be for baking a sour cream cake, however once I had drafted up a recipe to play with I realized that a sour cream cake is actually a lot more common that I originally first though.

Therefore, after a bit of brainstorming and playing around in the kitchen I ended up landing on something completely different – in sour cream ice-cream.

As I had a jar of fig jam I decided that I would have fig as the base flavour of the ice-cream.

Knowing that honey and almonds are great flavour parings with figs I used these 2 additional ingredients as complementary flavours.

The outcome is a stunning, slightly zesty (thanks to the sourness of the sour cream) textured unique ice-cream that is super easy to make and requires minimal prep time.

Ingredients:

• 300g sour cream
• 170g fig jam
• 40ml honey
• 70g roasted almonds

Method:

1. Place the sour cream, jam and honey into a food processor and blitz until the mix is well combine.
2. Add the almonds to the mix and pulse until the nuts are slightly diced and well combined.
3. Pour the mix unto a bowl and place in the freezer for 4 hours to set.
4. Place the mix back into the food processor and pulse until creamy.
5. Place the mix back into the bowl and freeze for an additional 2 hours or until completely set.
6. Place the mix back into the food processor one last time and pulse.
7. Place the mix back into the bowl and freeze for an additional 2 hours or until completely set.
8. Quenelle over some biscuit crumbs or enjoy as is for a creamy and satisfying end to a meal.

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