White Chocolate Ice Cream with Fried, Peppered Fig

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.