Cool it!
As the temperatures soar, keep it cool with icy treats this August. Coconut, Fig & Blackberry Ice-cream makes 1 litre
Ice-cream makers come in all shapes and sizes and range from £10 for a manual device to over £300 for serious ice-cream lovers with larger families. The one you choose will depend on your budget and the size of your family but you can get decent ones for around £25.00. We love this dairy-free ice-cream — it is a very grown-up recipe and suitable for just about any occasion.
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10 fresh ripe figs zest of 1 lemon 6 tbsp water 1/3 cup desicated coconut, unsweetened fresh ginger, 1 inch (2,5 cm), minced 1/2 cup (1,2 dl) honey (add more if you like sweet ice-cream - taste as you are making it) 2 cups (5 dl) coconut milk juice of half a lemon 15 blackberries (frozen or fresh)
Trim the figs and chop. Place in a saucepan with the lemon zest, water, desicated coconut and ginger. Cook over medium heat, stirring occasionally, for about 10 minutes until the figs are tender. Add honey and around 10 blackberries. Continue to cook for about 15-20 minutes (you might want to lower the heat a bit) until it reaches a jam-like consistency. Remove from the heat and cool to room temperature. With a blender quickly whizz it to mix with the coconut milk and lemon juice. Leave some fruit chunks here and there. Chill well in the fridge before you put the mixture in an ice cream maker for about 25 minutes. Serve with fresh blackberries and a few leaves of fresh lemon balm. n
GIBRALTAR MAGAZINE • AUGUST 2013