- Prep Time: 15m
- Cook Time: 45m
- Total Time: 1h
- Yield: 2 pints
- 4 fig leaves (5 if they're small)
- 500 milliliters (2 cups) heavy cream
- 1 pinch salt
- 120 grams (1/2 cup ricotta cheese
- 1 can sweetened condensed milk
- In a cast iron skillet over medium-low heat, add the fig leaves and turn a few times until they are slightly dried out and fragrant - about 1 1/2 minutes. Heat them in batches if your pan isn't wide enough.
- Place the leaves in a medium saucepan (you can fold them if needed to fit). Add the heavy cream. Heat the mixture over medium-low until the cream is warm but NOT simmering - if the cream gets too hot, it will denature the proteins and you won't be able to whip it later. Remove from heat, cover, and let infuse for one hour at room temperature.
- Scoop out the fig leaves and use your hands to squeeze out the extra cream from them. Discard the leaves. Pour the cream into a smaller container, cover, and refrigerate overnight.
- Combine and set aside.
- The next day, whisk together condensed milk, ricotta cheese, salt in a large bowl and set aside.
- Place the cold fig leaf cream in the bowl of a stand mixer. With the mixer on medium to medium-high, whip the cream until it reaches stiff peaks—err on the side of being more rather than less stiff.
- Use a spatula to gently fold the whipped cream into the condensed milk mixture until no streaks remain. Pour mixture into a loaf pan, cover with plastic wrap, and freeze until ready to eat.