Cafe Frappe Ice Cream With Honey Roasted Figs

Just two days ago, I served this Greek Summer inspired ice cream, reminiscent of Cafe Frappe – the iced coffee enjoyed in Greece using Nescafe instant coffee. In old days, Nescafe was added to a cocktail shaker with sugar to taste, water and shaken to a thick foam then poured into a tall glass. Cold water, ice are added along with some evaporated milk.

This ice cream flavour is inspired by the flavour of Cafe Frappe and my early memories of a coffee ice cream an aunt in Greece would make using instant coffee and without the use of an ice cream maker.

I remember the ice cream having a rich coffee taste coupled with creamy goodness. It was light in texture and served in slabs/slices as she would pour the ice cream mixture into a loaf pan and into the freezer.

You can pick your own garnish but I chose figs  – another symbol of summer and definitely something I look forward to when visiting Greece. Here, you get a refreshing taste of Summer in Greece in a bowl. Enjoy!

Cafe Frappe Ice Cream With Honey Roasted Figs

(serves 12)

2-3 Tbsp. of Nescafe instant coffee

2-3 Tbsp. hot water

3/4 cup sweetened condensed milk (about 1/2 can)

2 1/2 cups whipping cream

splash of vanilla extract

2 Tbsp. whipping cream

Honey Roasted Figs

approx. 16 figs, rinsed and quartered

1 cup Attiki honey

2-3 Tbsp. water

fresh ground pepper

1 tsp. ground cinnamon

1. Pour your instant coffee into a cup along with the hot water and stir until coffee has melted.
2. Pour the coffee mixture into a large bowl along with the condensed milk, whipping cream, vanilla and coffee liqueur and whip with your hand mixer (or use your KitchenAid stand mixer) until whipped to almost stiff peaks.
3. Pour into a plastic tub, cover and place in your freezer overnight.
4. The next day, place your quartered figs in a deep baking dish just big enough to hold them. Pour the honey over the figs, ground pepper, cinnamon and pour some water into the dish. Cover with foil and bake in a pre-heated 450F oven for 20 minutes. Uncover and bake for another 5 minutes, take out of the oven and allow to cool.
5. To serve, scoop some ice cream in a bowl and top with one or two fig segments and some pan juices.

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© 2014, Peter Minakis. All rights reserved. If you are not reading this post in a feed reader or at http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.