300 g ripe fresh figs
180 g caster sugar
juice of 1 lemon
200 g heavy whipping cream (at least 36% fat)
- Wash whole figs and cut in half, place in a heavy-duty blender with the caster sugar and lemon juice and mix until pulverised.
- Add in the heavy cream and mix again. Place in a shallow container and freeze at least 2 hours, until set.
- Take our the frozen piece and break into chunks, then blend at high speed until fluffy.
- Serve straight away or refreeze to serve later, it retains its creamy texture so no need to remix.