White Chocolate Ice Cream with Fried, Peppered Fig

5 from 8 votes
Total Time 9 hrs
Course Dinner
Cuisine European
Servings 5 people
Calories 351 kcal


  • 3 Eggs
  • 200 g Cane sugar
  • 500 g Mascarpone
  • 3 Vanilla pods
  • 70 g Chocolate grated white
  • 1 splash Rum Flavoring
  • 3 Figs
  • 1 tbsp Butter
  • 1 shot Sherry


  • Separate the eggs for the ice cream and mix the egg yolks with the raw cane sugar with the stirring stick, then add the mascapone and carefully stir in - the mixture must still be quite thick. Then beat the egg white into egg whites and carefully fold into the mixture, spoon by spoon, until it is nice and creamy.
  • Add the pulp of 3 vanilla pods and stir. Stir in the white, finely grated chocolate and add a little dash of rum flavor to taste. Put the ice in the freezer and stir carefully with the wooden spoon every 1-2 hours. It can then be served after approx. 8–9 hours.
  • Wash the figs, quarter them and fry them in a pan with butter on the inside until they are light brown and season with plenty of pepper from the mill.
  • Arrange 2 pieces on each plate. Pour a shot of sherry into the butter, add a little pepper if necessary and drizzle the stock over the fig. Serve the ice cream with it.


Serving: 100gCalories: 351kcalCarbohydrates: 31.7gProtein: 2gFat: 23.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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