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Ingredients
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Ice Cream Base
Fig Marmalade
Pepita Brittle
Method
Ice Cream Base
- 1
Infuse Cream
In a medium saucepan, combine the heavy cream, whole milk, sugar, and Earl Grey tea leaves. Heat over medium heat until just simmering. Remove from heat and let steep for 15 minutes.
- 2
- 3
Cook Custard
Cook the mixture over low heat, stirring constantly until it thickens enough to coat the back of a spoon (about 5-10 minutes). Do not let it boil.
- 4
Cool and Churn
Once thickened, strain the mixture to remove the tea leaves. Stir in vanilla extract and a pinch of salt. Let cool to room temperature, then refrigerate for at least 4 hours or overnight. Churn in an ice cream maker according to manufacturer’s instructions.
Fig Marmalade
- 5
Prepare Figs
Remove stems from fresh figs and chop them into small pieces.
- 6
Cook Marmalade
In a small saucepan, combine chopped figs, sugar, lemon juice, and water. Cook over medium-low heat, stirring occasionally until the mixture thickens (about 15-20 minutes).
- 7
Cool Marmalade
Once thickened, remove from heat and let cool. Store in an airtight container in the refrigerator until ready to serve.
Pepita Brittle
- 8
Prepare Pepitas
In a dry skillet, toast the pepitas over medium heat for about 5 minutes until they are lightly browned and fragrant. Set aside.
- 9
- 10
Combine and Cool
Remove from heat and quickly stir in the toasted pepitas and butter. Pour the mixture onto a parchment-lined baking sheet and spread it out evenly. Let it cool completely before breaking into pieces.