Spiced Ice Cream Torte With Caramel Figs

Channel your inner master chef with this gourmet ice cream torte with sweet caramel figs. Begin this recipe 1 day ahead.

The ingredient of Spiced Ice Cream Torte With Caramel Figs

• 1 2 cup 75g dried cranberries
• 75g pitted prunes
• 50g sultanas
• 175ml port
• 120g speculaas dutch spiced biscuits or ginger thins see note
• 15g unsalted butter melted
• 600ml pure thin cream
• 395ml can condensed milk
• 1 tablespoon lemon juice
• 3 4 cup 75g walnuts toasted chopped or 110g pistachio kernels
• 1 cup 190g dried baby figs quartered
• 1 2 cup 125g brown sugar firmly packed

The Instruction of spiced ice cream torte with caramel figs

• line a 12cm x 26cm x 8cm deep terrine with plastic wrap leaving enough overhanging to cover top completely
• pulse dried fruit in a food processor to roughly chop combine in a bowl with the port set aside for 2 hours
• whiz speculaas in a food processor to fine crumbs add melted butter and pulse to combine
• whisk 2 cups 500ml cream to soft peaks in a separate bowl lightly beat condensed milk and lemon juice together fold whipped cream into condensed milk mixture then fold in drained fruit mixture and nuts spread a third of the cream mixture over the base of the lined terrine then top with half the biscuit mixture repeat finishing with remaining third of the cream mixture enclose with plastic wrap then freeze overnight
• place figs in a bowl cover with boiling water then set aside for 30 minutes
• combine sugar and remaining 100ml cream in a pan over low heat stirring until sugar dissolves drain figs discard liquid add to cream mixture and simmer for 1 minute cool
• to serve invert terrine onto a serving plate and spoon over caramel figs with their syrup

Nutritions of Spiced Ice Cream Torte With Caramel Figs

calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation