Cafe Frappe Ice Cream With Honey Roasted Figs

(serves 12)

2-3 Tbsp. of Nescafe instant coffee

2-3 Tbsp. hot water

3/4 cup sweetened condensed milk (about 1/2can)

2 1/2 cups whipping cream

splash of vanilla extract

2 Tbsp. coffee liqueur

Honey Roasted Figs

approx. 16 figs, rinsed and quartered

1 cup Attiki honey

2-3 Tbsp. water

fresh ground pepper

1 tsp. ground cinnamon

1. Pouryour instant coffee into a cup along with the hot water and stir until coffeehas melted.
2. Pourthe coffee mixture into a large bowl along with the condensed milk, whippingcream, vanilla and coffee liqueur and whip with your hand mixer (or useyour KitchenAid stand mixer) until whippedto almost stiff peaks.
3. Pourinto a plastic tub, cover and place in your freezer overnight.
4. Thenext day, place your quartered figs in a deep baking dish just big enough tohold them. Pour the honey over the figs, ground pepper, cinnamon and pour somewater into the dish. Cover with foil and bake in a pre-heated 450F oven for 20minutes. Uncover and bake for another 5 minutes, take out of the oven and allowto cool.
5. Toserve, scoop some ice cream in a bowl and top with one or two fig segments andsome pan juices.