Fig and Honey Cheesecake Ice Cream with Hazelnuts and Balsamic Syrup
I used fresh summer figs from my backyard tree to make this velvety egg free honey cheesecake ice cream. Lemon zest brightens up the sweetness of the figs and don't skip the balsamic syrup. This ice cream is one of the easiest to put together, no eggs and no cooking. Just blend and then churn. The cream cheese adds a great tang and makes for a very creamy ice cream.
Fig and Honey Cheesecake Ice Cream Slice with Swiss Meringue, Hazelnuts, and Balsamic Syrup
honey cheesecake ice cream
8 ounces cream cheese
1 cup sour cream
zest of one lemon
1/2 cup half and half
1/3 cup wild flower honey
1/3 cup granulated sugar
a pinch salt
Fresh Fig Swirl
10 ounces fresh figs
1/3 cup sugar
the zest of 1 lemon
1/4 cup water
1 teaspoon flaked sea salt
1 cup good quality balsamic vinegar
2 tablespoons honey
*hazelnuts, more figs, and champagne grapes for garnish
Roughly chop your figs. Then add them, the lemon zest and water to a small sauce pan. Cover and let simmer for 10 minutes until the figs are tender. Then, add the sugar and cook until the figs begin to break down. Remove from heat and store in the fridge until ready to use.
honey cheesecake ice cream:
Add the ingredients to the bowl of a food processor and puree until smooth.
Chill completely, then follow the instructions on your ice maker to churn. gently fold in the fig swirl and place in the freezer.
In a small saucepan, heat the vinegar until warm then add honey. Increase the heat to medium high and bring to a boil for one minute. Then, reduce to medium and let simmer until reduced and thickened to coat the back of the spoon. The syrup will continue to thicken as it cools.
Layer scoops of ice cream in a small dish. Add grapes, figs and sprinkle with hazelnuts. Drizzle with syrup and serve.