1. Preheat oven to 200 degree C. 2. Spread the nuts onto a baking tray and cook for about 10 minutes, just until the nuts are golden and toasted. 3. Cool. 4. Grease and line two 6 1/2 cm deep loaf pans. 5. Stand ice cream at room temperature to soften, just so that it's workable-not melted. 6. Roughly chop the cooled nuts. 7. Add the cinnamon and sugar to the nuts and stir to combine. 8. Place 1 litre of the ice-cream into each loaf pan and spread evenly. 9. Sprinkle each with 1 cup of nut mixture. 10. Top with the remaining litre of ice-cream in each pan and top each with the remaining nuts, pressing the nuts on so that they stick in the ice-cream. 11. Wrap each pan with plastic wrap and then a layer of foil. 12. Freeze for at least 6 hours or overnight. 13. To make the honey figs bring the water, honey and cinnamon to the boil in a saucepan. 14. Reduce heat and simmer for 10 minutes. 15. Add the figs and cook another 15 minutes. 16. Cool slightly, transfer to a container and refridgerate for at least 2 hours. 17. To serve, slice the ice-cream and serve topped with some figs and drizzled with the syrup. ---------------------------------------------------------------------------
Nutrition
Ingredients
