Fig leaf syrup, pistachio no churn ice cream and hot fudge sauce are your bank holiday secret weapon, seemingly unassuming, simple to make with absolutely no special kitchen kit required and so delectably flavoured your taste buds will sing.
Fig Leaf Syrup
I happen to be lucky enough to have a wonderful next door neighbour with a fig tree whose branches hang over my fence. Being London based, the figs are not the stars of the tree, but I’ve harvested these leaves every summer for over a decade and infused them into ice cream, cordial and my favourite (because I use it in everything), this fig leaf syrup.
Not only will your entire home be infused with fig scent while making this deliciously fragrant syrup, but you can preserve the end of summer in your fridge through autumn.
I use this honeyed fig leaf syrup drizzled on ice cream or as a glaze, brushed on cakes and tarts for extra flavour. But my favourite is a spoonful in my coffee or cold brew and in a plethora of cocktails and non alcoholic tipples (think negroni or gin fizz).
So forage those leaves wherever you see a fig tree and get syruping. You will never be sorry about having a bottle of this fragrant golden liquor in your fridge.
3 Ingredient Pistachio No Churn Ice Cream
This 3 ingredient pistachio ice cream is literally going to blow your mind. I do realise I have already convinced many of you of the wonder of the super smooth no churn method (last year’s maple roasted banana tahini and this year’s roasted strawberries and cream), but quite frankly (and with a distinct lack of humility), the more flavours I make, the better they get.
I call this 3 ingredient, because it really is only pistachios (I use a good shop bought paste but I’ll tell you how to make your own), condensed milk (the secret sauce) and double cream. I do prefer to cut the cream with creme fraiche, technically adding an ingredient, but I’m letting this slide as they are both in the cream family. Ok, I also add vanilla and salt. But it’s still basically 3 ingredients……and anyway, wasn’t that a great hook?
So now you are here, all you have to do is whip, freeze and go.
Hot Fudge Sauce
To top off this trifecta of sweet treats, I’ve got an old school recipe steeped in chocolate rich nostalgia. I firmly believe that everyone needs a hot fudge sauce recipe up their sleeve, perfect for all ice cream, dessert drizzle requirements and even just to spoon a little into your coffee for an instant mocha.
Not only is this sauce permanently pour friendly, it is completely dairy free (if using dark chocolate) and will keep in your fridge for unto 3 months for any emergency chocolate need.
Consider this your sweet fridge basic.
Before I Go…….
I am fully aware that I promised new classes in this dispatch, but I snuck in an extra few days in Crete and Tel Aviv which set me back by a hot second so I will be sending out an extra interim newsletter next week with all the booking details you need. Keep your eyes peeled because as always you subscribers get a booking heads up and you really won’t want to miss this autumn’s lineup.
As always, thank you so much for being here and following along on this journey with me. I hope you have an excellent last few delicious and sweet weeks of summer as I get us autumn recipe ready.
With love,