Shane uses Mymouné’s famous orange blossom water to produce fig and walnut ice cream, accompanied by pumpkin and orange blossom granita.
Fig and walnut ice-cream
- 450 ml milk
- 6 egg yolks (from 65 g eggs)
- 70 g caster sugar
- 100 g fig jam
- 80 g store-bought candied walnuts
- 600 g caster sugar
- 600 ml water
- 12 green cardamom pods, bruised
- 3 cinnamon sticks
- 5 star anise
- 3 bay leaves
- 2 vanilla beans, split lengthways, seeds scraped
- 800 g Japanese pumpkin, unpeeled, seeded, cut into 2 pieces
- 100 ml orange blossom water
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
You will need to begin the pumpkin granita 1 day ahead.
To make the fig and walnut ice-cream, I would normally prepare the anglaise in the restaurant using a Thermomix. To do so, place the milk, egg yolks and sugar in a Thermomix set to 80°C degrees, and blend for 7 minutes at speed 4. When the time has elapsed, blend on speed 7 for 5 seconds and then pass through a fine sieve.
To make the anglaise the old-fashioned way, bring the milk to the boil and set aside. Whisk the egg yolks and sugar until thick and pale, then slowly pour in the hot milk, whisking continuously. Return the mixture to the saucepan and place over medium–low heat. Cook, whisking continuously, until the mixture reaches 80°C. Transfer the anglaise to a blender and blend for 10 seconds. Strain through a fine sieve then refrigerate for about 2–3 hours or until chilled. Once cooled, pour the anglaise into an ice-cream machine and churn following the manufacturer’s instructions. Mix through the fig jam and walnuts and freeze until required.
To make the pumpkin granita, combine the sugar, water, cardamom, cinnamon, star anise, bay leaves and vanilla beans and seeds in a large saucepan over low heat and stir until the sugar dissolves. Bring to the boil, reduce the heat and simmer for 7–8 minutes or until a light syrup forms. Add the pumpkin and cook for 10–15 minutes or until soft but still holding its shape. Carefully remove the pumpkin from the saucepan and transfer to a large sterilised jar. Add the orange blossom water to the spiced sugar syrup and pour over the pumpkin. Reserve the remaining syrup. Allow to cool to room temperature then refrigerate for at least 24 hours so the pumpkin takes on the flavour of the syrup. After 24 hours, drain the syrup from the pumpkin. Cut away the pumpkin skin and transfer the flesh to the bowl of a blender and blend until smooth. Pour into a 30 cm x 20 cm tray and place in the freezer for 2–3 hours, scraping with a fork every 45 minutes or so to break up the ice crystals, until frozen. Cover and keep frozen until required. This can be done 1 day in advance.
Use the ice cream and granita in Shane Delia's candied spice pumpkin dessert.