Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cake Ingredients
Fig Mascarpone Topping
Lemon Rosemary Ice Cream
Method
Cake Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- 2
Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt until combined.
- 3
Cream Butter and Sugar
In a separate bowl, cream the butter and granulated sugar together until light and fluffy.
- 4
Add Eggs and Maple Syrup
Add the eggs one at a time, mixing well after each addition. Then, add the maple syrup and vanilla extract.
- 5
Combine Mixtures
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
- 6
Bake the Cake
Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick comes out clean.
- 7
Cool the Cake
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Fig Mascarpone Topping Preparation
- 8
Prepare the Figs
Wash the figs and cut them into quarters.
- 9
Mix Mascarpone Topping
In a mixing bowl, combine the mascarpone cheese, honey, and lemon zest. Mix until smooth.
- 10
Assemble the Topping
Spread the mascarpone mixture over the cooled cake and top with the quartered figs.
Ice Cream Preparation
- 11
Heat the Cream and Milk
In a saucepan, combine the heavy cream, whole milk, sugar, and rosemary. Heat over medium heat until it begins to steam.
- 12
Infuse Flavors
Remove from heat and let the rosemary steep for 15 minutes.
- 13
Mix Remaining Ingredients
Once cooled, strain the mixture to remove rosemary, then stir in lemon juice, salt, and vanilla extract.
- 14
Chill the Mixture
Refrigerate the mixture for at least 2 hours or until completely chilled.
- 15
Churn the Ice Cream
Pour the mixture into an ice cream maker and churn according to manufacturer's instructions until it reaches a soft-serve consistency.
- 16
Freeze the Ice Cream
Transfer the ice cream to a container and freeze for at least 4 hours or until firm.