I think I have already declared my eternal love for figs on the blog, I couldn’t believe it when my chef told me I could also cook with the leaves! I felt it was a whole new world I hadn’t discovered. They have an AMAZING flavor, it is a flavor in between fig and leaf, I don’t know how to put it into words, but it so fresh, so green, so delicious.
Living in Cambridge I only use my bike to move to places or walking, and every day on my way home this month I was smelling a fig tree, that had a super intense flavor in summer. I started to see a lot of cooks making fig leaf dishes so I asked my neighbor if I could take some, he said yes and looked at me as if I was I bit crazy (maybe I am?? Am I the only one that does this?)
The idea for this recipe is from David Lebovitz, if you haven’t seen his blog, please do, I love everything he does. He recommends making this at the beginning of summer when leaves are fresh, and they haven’t received sunlight of all the summer. I am late for this, I did this recipe at the beginning of autumn, and it was still very delicious.
I don’t own an ice cream machine and obviously, the texture would have been different if I owned one, more creamy, but what I did is I left the mix cool one night in the fridge and the next day I took it to the freezer and I whipped it every hour or so while it was freezing to give it more air. If you have an ice-cream churner forget this part.
I hope you like it and you start cooking everything with fig leaves because is so worth it, there is still some fig season left so start picking those leaves.
