Cinnamon ice-cream with red wine-poached figs


Cinnamon ice-cream with red wine-poached figs

Prep Time: 4 Hours Cooking Time: 30 Mins Total Time: 4 Hours 30 Mins


  • 6 egg yolks
  • 120g caster sugar
  • 2 tsp cornflour
  • 300ml milk
  • 300ml thin cream
  • 2 cinnamon sticks
  • 1 tsp ground cinnamon
  • 300ml thickened cream

Red wine

  • 300ml good-quality red wine
  • 150g caster sugar
  • 2 each of cinnamon sticks and cloves
  • 250g dessert figs


  1. Place yolks, sugar and cornflour in a bowl and whisk until pale and thick. Place the milk, thin cream, cinnamon sticks and ground cinnamon in a saucepan and heat to scalding point. Carefully pour over the egg mixture, whisking, then return mixture to saucepan and cook over a low heat, stirring, until thickened. Do not boil. Remove and pour into a bowl and cover the surface with a piece of plastic wrap to prevent a skin from forming. Cool, then refrigerate until completely cold.
  2. Whip the thickened cream. Strain the refrigerated mixture, then fold the whipped cream into the refrigerated mixture. Pour the mixture into a shallow container and freeze until frozen at the edges. Remove from freezer and beat with an electric beater. Pour back into container and re-freeze. Repeat 2 or 3 times. (Alternatively use an ice-cream machine following manufacturer’s directions.)
  3. While the ice-cream is freezing, prepare the figs. Place wine, sugar, cinnamon sticks and cloves in a saucepan over low heat and stir to dissolve sugar. Add the figs and poach gently for 10 minutes. Remove the figs and allow the liquid to cook for a further 5-6 minutes until syrupy. Return the figs to the syrup and allow to cool completely. Discard the cloves.
  4. To serve, scoop ice-cream into serving bowls or cups with figs and drizzle with syrup. Garnish with cinnamon sticks if desired.