Grilled Figs with Honeycomb & Butterscotch Schnapps ice cream

• 6 egg yolks
  
• 125 caster sugar
  
• 3/4 cup Prenzel Butterscotch Schnapps
  
• 1 litre cream
  
• 6 figs
  
• 1 honeycomb square

METHOD

To make the ice cream: Whisk the egg yolks and sugar together in an electric mixer. Add Butterscotch Schnapps.

Turn mixer to low and add cream. Whisk on medium speed until you reach a soft creamy consistency. Allow 5 minutes but do not over-process, otherwise the ice cream will crumble when frozen.

Pour ice cream into a plastic 2 litre container and place in the freezer overnight.

Place halved figs on the barbecue and grill both sides until soft and cooked (approx 3-4 mins each side).

Just prior to serving, place 1 large teaspoonful of honeycomb on each fig half and place on plate.

Dust with icing sugar and serve with ice cream.