Thick (Hint) Fig Ice Cream –

Thick (Hint) Fig Ice Cream –




15 min


30 min


for 4 people


15 minutes


30 minutes


  • 1 liter buffalo milk
  • 1.5 cups of powdered sugar
  • 1 sweet spoon salep
  • 6-7 thorned figs

Key point

If you have an ice cream machine, refrigerate the milky ice cream mixture (+5 degrees) a day without adding spiky figs. Stir the mixture for the next day until it is thick in the ice cream machine, and finally add the spiky mixture. When you get the consistency you want, transfer the frozen food to a durable container and serve it as you wish.

How is it prepared?

  1. Peel the scented figs into a few pieces and put them in the pot. Add ½ cup of sugar on top. Wait 10 minutes. Then open the bottom of the chill and stir a carbohydrate mix.

  2. Thoroughly crush the figs softened with the help of a fork and take a stand to cool.

  3. Put the milk in the oven and let it boil. Continue to boil until a glass of water from the boiling milk is diluted.

  4. Stir well in a bowl of sugar and salvia.

  5. Add the mixture of garlic you have mixed to the boiling sauce slowly and cook it for about 10 minutes with the lowest heat.

  6. After you have covered the bottom of the oven, drain the milk mixture into another pot and let it cool for about 5 minutes between the two pots. Then place the pot in an ice-filled container and cool the mixture.

  7. Add the prickly mixture of figs to the milk mixture and mix well. Put the mixture in a deep bowl, stainless steel or in a freezer-proof container and put in the freezer. After 45 minutes, mix the mixture thoroughly with the help of a spatula. (You can also use the mixer at this time.)

  8. Then put the freezer back in the freezer. Do the same for 2-3 hours at intervals of 30 minutes, adjust the consistency and serve.


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