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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep 16 Jane and Emma: Fig & Honey Ice-Cream Sandwich with Almond Praline

Watch MKR on TV2 and TVNZ OnDemand

Prep: 1 hour 30 mins (+ freezing)

Cook: 45 mins                       

Makes: 12



  • Quartered fresh figs, to serve


Fig syrup (for ice cream)

  • 500g fresh figs, finely chopped
  • juice of 1 lemon
  • 80ml honey
  • 1 tsp ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1½ tbs brown sugar
  • pinch of salt


Ice Cream

  • 600ml double cream
  • 600ml milk
  • 1 vanilla bean, seeds scraped
  • 12 egg yolks
  • 220g caster sugar



  • 250g unsalted butter, at room temperature
  • 110g brown sugar
  • 2 tsp finely grated fresh ginger
  • 2 eggs
  • 300g plain flour
  • 125g molasses sugar
  • 1 tbs ground ginger
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground cloves



  • 3/4 cup slivered almonds, roasted
  • 220g caster sugar
  • 60ml water



  1. To make fig syrup, stir all ingredients in a saucepan over medium heat until combined. Simmer for until thickened. Refrigerate until cold.
  2. To make ice cream, line two 20cm x 30cm lamington pans with plastic wrap, leaving an overhang on all sides.
  3. Heat cream, milk, vanilla bean and seeds in a heavy-based saucepan over medium heat, without boiling, until hot. Whisk egg yolks and sugar in a bowl until combined. Gradually whisk hot cream mixture into yolk mixture. Return mixture to same pan. Using a wooden spoon, stir over medium-low heat, for about 5 minutes or until custard is thick enough to coat the back of a spoon. Strain. Cool. Refrigerate until cold.
  4. Churn in an ice cream maker until partially frozen. Pour into prepared pans. Swirl through cold fig syrup. Freeze. Remove from pan and cut out twelve 6cm x 10cm rectangles. Return to freezer until required.
  5. To make gingerbread, preheat oven to 180C. Line an oven tray with baking paper.
  6. Using an electric mixer, beat butter, brown sugar and fresh ginger until pale and fluffy. Add eggs one at a time, beating between additions until combined. Stir in combined sifted flour, molasses sugar and spices to form a smooth dough. Shape into a disc and cover in plastic wrap. Refrigerate for 30 minutes or until firm.
  7. Roll out dough between two sheets of baking paper until about 5mm thick. Cut into twenty four 6cm x 10cm rectangles.
  8. Bake for 12-15 minutes or until golden and firm. Transfer to a rack to cool.
  9. To make praline, line an oven tray with baking paper. Spread nuts on tray in a single layer. Stir sugar and water in a medium heavy-based saucepan, without boiling, until sugar dissolves. Use a wet pastry brush to brush down any stray sugar crystals on side of pan. Bring mixture to a boil. Boil, without stirring, until golden brown. Carefully pour caramel over nuts on prepared tray. Cool until set. Break into pieces. Process until coarsely chopped.
  10. Sandwich ice cream between gingerbread. Serve with praline and fresh figs.



  • For a shortcut you could use pre-made biscuits or ice cream (decant the ice cream into a lamington pan and re-freeze, so it is easy to cut into shape)>
  • Adjust the flavour of the fig syrup to suit your taste – a little more or less sugar, lemon juice or spice.
  • If fresh figs are unavailable, you could use dried figs reconstituted in a little apple juice or black tea.