“Honey roast fig, but also fig roast honey, as the honey drizzled over the figs before baking takes on all their fruity sappy flavour as they gently roast. Leaving some of the figs chopped creates little soft jammy chunks, which together with the
biscuity crumbs of the amaretti and little sip of Disaronno make for a wicked summer sundae. There are two main schools of thought for no-churn ice cream. In the Mary Berry camp is whisked egg whites, in the Martha Stewart camp is condensed milk. I find the egg whites create an easily scoopable ice cream, while the condensed milk approach is very creamy but difficult to scoop. Both are of course delicious, so this
recipe is a happy compromise between the two for creamy scoopability, to get you eating your dessert as soon as possible… ”
Cut the figs into quarters, place on a baking tray in a single layer, drizzle with half the honey and roast for about 10 minutes, keeping an eye on them and removing before they or the honey turn dark; they should be just caramelised around the edges. Set aside to cool.
Meanwhile, blitz or bash the biscuits into a fine crumb and set aside. Whisk the egg whites with the sugar to soft peaks, and in another bowl, whip the cream with the condensed milk to soft peaks. Stir together the remaining honey, the egg yolks and Disaronno.
Save the honey from the fig roasting tray. Chop half the cooled figs into large chunks, and pulp the remaining half using the side of a knife. Add the figs and fig honey to the yolk mixture.
Fold the yolk mixture into the whipped cream, then fold in the
whisked egg whites. Gently swirl through the amaretti biscuits to create a marbled effect. Transfer to a lidded freezer container and freeze for at least 6 hours.
Serve with extra amaretti biscuits crumbled over the top, if you like.