Adapted from Gourmet Traveller
- 2/3 cup espresso
- ½ cup Frangelico liqueur
- ¾ cup caster sugar
- 4 dried figs, halved
- 5 eggs
- 1½ cups milk
- 1 vanilla bean, split and seeds scraped
- 220g dark chocolate, finely chopped
- ½ cup pouring cream
- 125g hazelnuts, coarsely chopped
- Combine espressp, Frangelico and ½ cup caster sugar in a saucepan over medium-high heat. Bring to the boil, stirring until sugar is dissolved. Add figs, then simmer over low heat until figs are soft. Cool, remove figs and refrigerate the syrup. Coarsely chop figs and set aside.
- Whisk eggs and remaining sugar until pale. Combine milk and vanilla bean and seeds in a small saucepan. Bring just to the boil over high heat, and then pour slowly over egg mixture, whisking continuously until combined. Place bowl over a saucepan of simmering water and whisk until thick. Remove from heat and place over a bowl of iced water to cool.
- Melt chocolate, cool to room temperature and then whisk into the egg mixture. Set aside.
- In a separate bowl, whisk cream until soft peaks form, then gently fold into chocolate mixture. Fold through hazelnuts and figs and pour into a greased, baking paper lined loaf pan. Cover with plastic wrap and freeze overnight. Slice with a hot, dry knife and serve drizzled with syrup.
many thanks to Lisa from Spicy Icecream