FIG ICE CREAM 無花果雪糕

FIG ICE CREAM
Wheat, gluten, corn, nightshade, soya, dairy, egg & nut free
Fresh figs have a quite short season, are horribly delicate and can go off very quickly – so here is the perfect way to use up the ones that got bruised or are already slightly past their best.

Ingredients -

4–5 fresh figs, depending on size
1–2 tbsp honey, depending on how sweet you like your figs
(you could also use maple syrup or agave syrup)
300ml soy cream

Instructions -
1. Top the figs, cut them up and purée them with the honey (or other sweetener) in a food processor. Stir in the cream and mix well.
2. Sweeten further if necessary.
3. Tip into an ice cream maker and churn freeze or, tip all into a bowl and put in the freezer. Take out and stir vigorously every 15 minutes until it is frozen but not rock hard.
Eat at once or store in the freezer but remember to transfer it from freezer to fridge at least half an hour before you want to eat it.

SERVES 6 – PER PORTION
97cals – 1g protein
7g total fat – 1.5g sat / 2g mono / 0.6g poly
8g carbohydrate of which 7g sugar
0.5g fibre – trace sodium / trace salt
13mg calcium

(Source: FoodsMatter)