- 3
- 15 mins
- 240 mins
Ingredients
- 2 bananas – ripe (turning brown)
- 4 figs – fresh or dried
- 2 dates – pit removed
- pinch of cloves
- 1/8 t cinnamon
- 3/4 cup water
- 1/2 T balsamic vinegar
Preparation
Step 1
on the day before you want to eat it:
– slice bananas and place in the freezer
make the ‘fig caramel’
– cut the tops off the figs and quarter them
– place figs, dates, spices and water in a small saucepan and allow to simmer over low to medium
heat for about 8 minutes (until water has evaporated and dates have dissolved) – if you use dried figs, you’ll need a little more water and a few more minutes simmering for them to soften completely
– add the balsamic vinegar and allow to cook over low heat from another minute
– spoon the caramel mixture into a small food processor and pulse until it forms a smooth paste
– store in the fridge over night
about an hour before you want ice cream:
– place banana slices in your food processor and process until smooth and creamy
– add caramel mixture and stir through – either swirl it through, or mix in completely – both are equally tasty
– spoon ice cream into a freezer safe container and freeze for one hour before serving
– best made right before serving (although I find if you let it thaw a bit it’s good a few days later too)
You'll also love
-
MUSSEL BRODETTO 4/5 (1 Votes) -
Pressure Cooker Roasted... 4/5 (1 Votes)
You'll also love
-
Strawberry Trifle 4/5 (4 Votes) -
Japanese Hotcake with Figs &... 3.7/5 (3 Votes)