Honey roast fig and amaretto ice cream

“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… ”