Fig, Ginger & Pistachio Nut Icecream Terrine

Serves 12

Ingredients

• 5 Lion of Sahara Dried Figs, sliced
  
• 1/2 cup water
• 1 cup sugar
  
• 900ml thickened cream
• 2 tspn ground ginger
  
• 100gm pistachio nuts

Bottom Layer - Fig Ice Cream
Combine Figs and water in small pot. Simmer for 20 minutes. Add 1/4 cup sugar, cook until dissolved, don’t boil. Process Figs until smooth, add 300ml cream, blend together. Then pour into loaf tin and freeze until almost hard. Chop up and blend again. Place back into a loaf tin, lined with greaseproof paper, making sure the top is flat.

Second Layer - Ginger Ice Cream
Place 300ml cream and the rest of the sugar in small pot, simmer until sugar has dissolved. Don’t boil. Take off the heat, add the rest of the cream, process and freeze in another loaf tin until almost hardened. Half the ice cream into two portions of 300ml. Refreeze one half; add the ground ginger to the 2nd half, process. Spread ginger ice cream over the fig ice cream and refreeze.

Top Layer - Pistachio Ice Cream
When the second layer of ginger ice cream has set, blend the remaining ice cream with half the pistachio nuts. Pour over the ginger ice cream and sprinkle the rest of the pistachio nuts on top. Cover with plastic wrap and freeze until set. Use hot knife when slicing your serves.

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