Award Winning Roasted Fig & Ginger Ice Cream on a Quinoaffle with Gin-Gin Chocolate Drizzle by Food Network-Viewing Chef Jeff Small


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Roasted Fig & Ginger Ice Cream
– ½lb Fresh Figs
– ¼ cup + 1 Tbsp honey
– 1 ½ tsp Light brown sugar
– ½ inch piece of ginger, finely grated
– Zest of 1 lemon + 1Tbsp lemon juice
– 1 cup milk
– 1 tsp vanilla extract

Gin-Gin Chocolate Drizzle
– ½ cup unsweetened cocoa powder
– 1 cup sugar
– 1/8 tsp kosher salt
– ½ cup cold water
– 1 ½ tsp vanilla
– 4 Gin-Gin Candies, unwrapped

– 2 eggs
– ¼ cup melted butter
– 1 ¾ cup milk
– 1 Tbsp sugar
– 2 cups flour
– 4 teaspoons baking powder
– ¼ teaspoon salt
– 1 cup cooked & cooled quinoa

Roasted Fig & Ginger Ice Cream
1. Preheat the oven to 400 degrees F.
2. Slice each fig in half lengthwise. Toss with 1 Tbs of the honey, ginger & lemon zest.
3. Roast figs (cut side down) on a baking sheet in a single layer for approx. 20min or until cooked through.
4. Transfer figs to bowl of a food processor and blend until smooth. Allow to cool for 5 min.
5. Strain mixture through a fine sieve into a medium-sized mixing bowl. Add the milk, vanilla extract, remaining honey, and lemon juice and mix until combined.
6. Refrigerate mixture for two hours until completely chilled.
7. Place the freezer-safe storage container you plan to use in the freezer to bring its temperature down. Pour the chilled mixture into the freezer bowl of your ice cream maker and mix for about 30 minutes until frozen (or according to your manufacturers’ directions.
8. Transfer ice cream to the now cold freezer safe container, and freeze for two hours or until ice cream reaches desired consistency.

Gin-Gin Chocolate Drizzle
1. In a cold saucepan, whisk together the cocoa and the sugar until all lumps are removed. Add the salt, water, and gin-gin candies and bring to a boil over medium heat, stirring constantly to allow the gin-gin candies to melt.
2. Reduce to a simmer; stirring constantly. Simmer for about 30 seconds and then remove from heat.
3. Let cool and then add vanilla.
4. Pour into a glass gar and refrigerate until needed.
5. When ready to reheat, do so in 30 second intervals in the microwave, stirring to check the consistency after each 30 seconds.

1. Crack eggs in a bowl. Mix with a whisk.
2. Add melted butter, milk, and sugar, Mix
3. In a separate bowl mix flour, salt, and baking powder together.
4. Whisk egg mixture and slowly add flour mixture. Continue whisking until all flour is added.
5. Stir in quinoa.
6. Cook in a preheated waffle iron until waffles are done.
7. Place one scoop of ice cream on top of waffle and drizzle with Gin-Gin Chocolate drizzle.
8. Enjoy.

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