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05/10/2025 06:3805/10/25 07:38 Australian Eastern Daylight TimeIGA Recipes – Spiced Ice Cream Torte with Caramel FigsReminder – Spiced Ice Cream Torte with Caramel Figshttps://www.iga.com.au/recipes/festive-baking-favourites/spiced-ice-cream-torte-with-caramel-figs/
Ingredients
12Serves*
75g Angas Park dried cranberries
75g Angas Park pitted prunes
50g Sunbeam sultanas
175ml Tawny port
120g Biscoff cookies
15g unsalted butter, melted
700ml cream
395ml condensed milk
1tablespoon lemon juice
75g Sunbeam walnuts, toasted, chopped
190g Angas Park figs, quartered
250g brown sugar
*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed
Method
Line a 12cm x 26cm x 8cm terrine tin with plastic wrap, leaving enough to be able to cover the top completely.
Pulse dried fruit in a food processor to roughly chop. Combine in a bowl with the port. Set aside for 2 hours.
In a food processor blitz cookies to fine crumbs. Add melted butter and pulse to combine.
Whisk 2 cups (500ml) cream to soft peaks. In a separate bowl, lightly beat condensed milk and lemon juice together. Fold whipped cream into condensed milk mixture, then fold in drained fruit mixture and nuts.
Spread a third of the cream mixture over the base of the lined terrine, then top with half the biscuit mixture, then repeat again with cream mixture & biscuits. Enclose with plastic wrap, then freeze overnight.
Place figs in a bowl, cover with boiling water, then set aside for 30 minutes.
Combine sugar and remaining 200ml cream in a pan over low heat, stirring until sugar dissolves. Drain figs (discard liquid), add to cream mixture and simmer for 1 minute. Cool.
To serve, invert terrine onto a serving plate and spoon over caramel figs with their syrup.
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