INGREDIENTS

• Dairy based whipping cream - 80 g
• Honey - 20 g
• Vanilla essence - 2 ml
• Fresh figs - 30 g

1. Chop a fresh fig finely to form a coarse paste.
2. Add the heavy cream to a stand mixer bowl and whip to form medium to stiff peaks.
3. Add the honey & vanilla to the stand mixer bowl and whip to form soft to medium peaks.

1. Stir in the coarse fig paste with the ice cream base.
2. Transfer the fig & honey ice cream mix into an airtight container.
3. Freeze for 6 to 8 hours.
4. Scoop and serve!

Happy Baking!

- Pastry Chef Akanksha