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Khurtmani Fig and Pistachio Ice Cream Recipe

Make Khurtmani Fig and Pistachio Ice Cream From Scratch

Chef Abhinav Kaushik at Movenpick Ibn Battuta's Mistral restaurant in Dubai shares his recipe for Khurtmani Fig and Pistachio Ice Cream with Poached Figs and Pistachio Crumble.

Khurtmani Fig and Pistachio Ice Cream

Movenpick Ibn Battuta Gate

Khurtmani Fig and Pistachio Ice Cream Recipe

Ingredients

  1. For the Khurtmani Fig and Pistachio Ice Cream:
    1 lb. ripe figs, stemmed and quartered
    1⁄4 cup honey
    2 tbsp. light brown sugar
    1 1⁄2 tbsp. fresh lemon juice
    ½ tsp salt
    ½ cup pistachio paste
    1 stick cinnamon
    1⁄2 cup sugar
    2 egg yolks
    1 1⁄2 cups heavy cream
    1⁄2 cup milk
    1 tsp. vanilla extract
  1. For the Poached Figs:
    2 cup water
    ¼ cup honey
    2 table spoon sugar
    ½ vanilla pod
    1 cinnamon stick
    8 figs
  1. For the Pistachio Crumble:
    1 cup butter
    ½ cup pistachio powder
    1 cup flour
    ½ cup almond powder

Directions

For the Fig and Pistachio Ice Cream:

  1. Bring figs, honey, brown sugar, lemon juice, 1⁄2 tsp salt, cinnamon, and 1⁄3 cup water to a boil in a 2-qt. saucepan over medium-high heat.
  2. Reduce heat to medium, and cook, stirring occasionally, until figs break down and mixture is thickened like jam, about 35 minutes.
  3. Remove from heat and let cool.
  4. Using a hand mixer, beat sugar and egg yolks in a bowl until pale yellow, about 5 minutes. Boil cream, milk, and vanilla, and add egg yolk mixture then cook to 85 degree Celsius.
  5. Combine pistachio paste and fig jam and fold into mixture.
  6. Pour into an ice cream maker and freeze according to manufacturer's instructions.

For the Poached Figs:

  1. Bring honey, brown sugar, cinnamon, and water to a boil in a 2-qt. saucepan over medium-high heat.
  2. Add figs once boiled and simmer for 5 minutes.

For the Pistachio Crumble:

  1. Mix all ingredients together for the crumble mixture.
  2. Bake at 180c for 12 mins.
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