Fig Leaf Ice Cream

Steep fig leaves for a unique flavor reminiscent of coconut, vanilla, toasted almonds; with floral grassy notes. I can definitely see a comparison to a pandan flavor profile.

Notes:

De-stem the fig leaf. Figs contain ficin which has a curdling effect on milk. Additionally, toasting can reduce the effect of ficin while also intensifying flavors. You are steeping the leaves at an elevated temperature anyways so it's not a big thing to worry about. Additionally, whisking or stick blending can smooth out any unwanted textures

I did not use egg yolks in this recipe to preserve the subtle flavors and allow fig leaf to really shine.

Made from my sweet cream base, but with 10 g of SMP reduced

Wash/clean and dry about 5-7 medium sized fig leaves, around the size of an open palm or slightly larger. For my trial I weighed 6 leaves with their stems to be 43 grams.

Optional to toast the leaves over a flame or in a 350 F oven for 8-10 minutes, checking not to burn it. This may bring out more coconut and vanilla notes, but it still is an excellent flavor if you skip this step.

Prepare your milk/cream mixture and dissolve the sugars, corn syrup, and salt over a low medium to medium heat. De-stem (I estimate I had about 35 g of leaves remaining) and chop the fig leaves for more surface area, and steep them as the temperature rises to 80C/176F. Cover and allow to steep for 30-45 minutes. Strain well (recommend to wash your hands and then squeeze all the absorbed liquid from the leaves manually. You may not be able to extract everything with a spatially and strainer.) Chill in ice bath. Add in 1/2 tsp vanilla extract to the cooled mixture, and stick blend in the guar gum. Allow base to mature 8-24 hrs chilled and give another stick blend before churning

Note: instead of 1/2 tsp vanilla, I added 1/4th tsp vanilla and 1 gram of pandan extract since the flavors are similar and I wanted to add a subtle green color.