Mother’s Day Eats: Grilled Figs And Honey Ice-Cream Recipe

Nothing says “I love you” more than going that extra mile, so in the lead up to Mother’s Day this Sunday, we’re providing you with some of the most delicious recipes to spoil hers truly with.

RELATED: Grilled Banana And Walnut Waffles Recipe

This grilled figs with honey ice-cream recipe – created by award-winning chef Guillaume Brahimi – is the perfect Autumn dessert to follow any Mother’s Day lunch or dinner. With a mixture of hot and cold components including a creamy homemade macadamia ice-cream (drool), it’s sure to be a winner among sweet tooth’s and mum’s alike.

Serves 2


6 figs (cut in half)

75 gm sugar

75 gm macadamia nuts

Honey ice cream

250 gm egg yolks

140 sugar

500 ml cream

500 ml milk

60 honey


  1. Pre-heat oven to 170 degrees. Place macadamia nuts in a baking tray, when nuts are golden remove from oven.
  2. Place the sugar in wok pan on medium heat. When the sugar starts to caramelise, add the nuts. Coat the nuts, then remove and place in a lined tray to cool. When cold, cut the nuts into pieces.
  3. Place milk, cream and honey into a pot. Bring to the boil and then reduce to a simmer.
  4. Place yolks and sugar in a bowl and whisk to thick sabayon. Pour the sabayon into the milk and cream, cook for 1 minute remove and chill.
  5. Churn ice-cream.
  6. Place grill pan on heat, add a little butter and figs flesh side down cook for 2 minutes and remove.
  7. To serve, place figs on plate and finish with honey ice-cream and praline.

Recipe courtesy of Tefal

Lavender And Chocolate Ice Cream Recipe

If you’re looking for an excuse to use your latest kitchen accessories, then making your own ice cream should be at the top of the list.

Our recipe adapted from David Lebovitz is low in fat, and features delicious shavings of calming lavender on a bed of homemade cocoa whipped to perfection. For best results, chill the ice cream overnight and it will be ready the next morning!

RELATED: 3 Easy No-Bake Desserts


2 cups half and half

3 tbsp cocoa powder

5 ounces bittersweet chocolate

1 pinch of salt

1 cup whole milk

3/4 cup sugar

5 large egg yolks

1/2 tsp vanilla

2 tsp lavender buds


  1. Heat the half and half in a saucepan over medium heat. Once it starts to simmer, add the lavender buds, then remove and let it steep for an extra 15-20 minutes.
  2. Chop the bittersweet chocolate and set aside.
  3. Strain the lavender from the first mixture, and heat again in the saucepan over medium heat. Just as it begins to simmer, add the bittersweet chocolate and cocoa powder. Cook until the mixture is smooth, then set aside.
  4. In a different saucepan, heat the whole milk. While it’s simmering, whisk the egg yolks in a medium sized bowl, and add 3/4 of the sugar.
  5. Just before the milk begins to simmer, temper the milk into the egg mixture. Slowly transfer the rest of the mixture with the milk. Whisk until the cream begins to thicken.
  6. Strain into a bowl, then combine the half and half, chocolate mixture, and vanilla together. Let it cool down to room temperature, and refrigerate overnight.
  7. The next morning, serve it right away with some lavender topping – yum!

Image and Recipe via The Wholesome Pursuit (adapted from David Lebovitz)