anjipani

500g fresh figs, skins removed

Juice of half an orange

25g glucose powder

1 cup water

3/4 cup caster sugar

Chop figs roughly and combine with orange juice and glucose powder. Blend until smooth.

Place water and sugar in a saucepan over a medium heat. Bring to boil then remove from heat. Chill in fridge/freezer until cool.

Pour chilled sugar syrup into blender with fig mixture. Blend until all ingredients are well combined.

Pour mixture into ice cream machine and churn for approximately 45 minutes or until thick.

Makes about 1 litre.