Balsamic Fig and Brown Sugar Ice Cream
You will need an ice cream maker for this recipe
You will need to begin this recipe the day before
180g dried figs, roughly chopped
250ml Bertolli Organic Balsamic Vinegar
250ml full cream milk
165g brown sugar
500ml thickened cream
Bertolli Balsamic Glaze
Combine dried figs and balsamic vinegar in a small saucepan over medium heat. Cook, stirring regularly, for 3 mins or until the figs have softened. Allow to cool.
Whisk together milk, brown sugar and a pinch of salt until the sugar has dissolved completely. Stir in the thickened cream. Pour mixture into the prepared (pre-frozen) bowl of your ice cream maker and churn for 15-20 mins until the mixture has thickened.
Fold through the balsamic figs, transfer to a freezer-safe container then drizzle with balsamic glaze. Cover and freeze for a further 3-4 hours until firm.