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Rum-soaked fig, ginger and white chocolate ice-cream

Serve up this sophisticated sweet this year that takes ice‑cream to dizzying new heights. - by Better Homes and Gardens
  • 02 Dec 2021
Rum-soaked fig, ginger and white chocolate ice-cream
Prep: 15 Minutes - Cook: 5 Minutes - Serves 4
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Serve up a sophisticated sweet this year that takes ice-cream to dizzying heights. Topped with tart raspberries and sweet white chocolate shards, this dessert is a little bit fancy if we say so ourselves.

Ingredients

• Cooking oil spray, to grease

• ½ cup soft and juicy dried figs, thinly sliced

• ¼ cup glacé ginger, finely chopped

• 1 Tbsp dark rum

• ½ cup white chocolate melts, melted

• 1L vanilla ice-cream, softened

• 100g shortbread biscuits, finely chopped

• 100g dark chocolate, melted, to drizzle

• Raspberries, to decorate

• White chocolate shards and grated white chocolate, to decorate

Method

  1. Grease four 1¼ cup-capacity freezer-safe ramekins or 7 x 7cm round cake tins with oil. Line base and side of tins or ramekins with plastic wrap.

  2. Put figs and ginger in a large heatproof bowl. Put dark rum in a small saucepan over a medium heat and bring to a simmer. Pour hot rum over figs and ginger. Set aside for 30 minutes to cool to room temperature.

  3. Fold melted white chocolate into ice-cream (the white chocolate will set in small speckled pieces), then fold in biscuits, cooled fig and ginger mixture, along with bowl juices. Spoon ice-cream mixture into prepared tins and freeze overnight.

  4. Turn out ice-cream onto serving plates and drizzle with dark chocolate. Serve decorated with raspberries and white chocolate.

Cook's Note

  • Allow 30 minutes cooling and overnight freezing.

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