Fig, Ricotta and Rosemary Ice Cream

Rosemary adds wonderful warmth to this fancy gelateria-worthy ice cream.

By The Good Housekeeping Cookery TeamUpdated: 05 July 2024

Fig, ricotta and rosemary are a matchmade in heaven in this ice cream recipe. The sweetness from the figs, plus the herbaceous and slight medicinal notes from the rosemary are all balanced out by the slight tang and creaminess from the ricotta.

Try this interesting ice cream recipe today and discover this beautiful flavour combination.

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Yields:

1 L.

Prep Time:

15 mins

Cook Time:

10 mins

Total Time:

25 mins

Cal/Serv:

136

Ingredients

For the ice cream

300 ml
double cream
300 ml
whole milk
2
rosemary sprigs
4
large egg yolks
100 g
runny honey
250 g
ricotta

For the ripple

300 g
chopped figs
100 g
runny honey
1 Tbsp.
finely chopped rosemary leaves

Directions

1. Step 1Make the ice cream. Heat double cream, whole milk and rosemary sprigs in a pan until just steaming. Set aside to infuse for 10min. In a bowl, mix egg yolks and runny honey. Gradually strain in infused milk mixture, mixing (discard rosemary).
2. Step 2Return to pan, cook over low-medium heat, stirring, until custard thickens to coat the back of a spoon. Pour into a bowl, cover and cool. Mix in ricotta then churn in an ice cream machine until frozen.
3. Step 3Meanwhile make the ripple. Cook chopped figs in a pan with runny honey, rosemary leaves and 1tbsp water until softened and jammy, about 12-15min. Cool. Empty ice cream into a freezer-proof container, rippling through the fig mixture as you go. Cover and freeze until solid.

Per Scoop:

Calories: 136
Protein: 3g
Total fat: 7g
Carbs: 15g
Total sugars: 14g
Fibre: 0g

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The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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