Ingredients (Makes half a quart)

250 ml Double Cream

250 ml Mascarpone cheese

½ cup Maple syrup

Method

Whip cream in a large bowl, until soft peaks form. Take care not to over whip it and turning it into churned butter.

Add the Mascarpone cheese and whip again until smooth, airy and fluffy.

Now add in the maple syrup and fold in with a spatula.

Pour the mixture in an airtight plastic container and freeze for at least 4 hours before eating.

Note: This ice cream stays well in the freezer for about 5-6 days.

Ingredients (Makes about half a cup)

2 tbsp. Olive Oil

50 gm. Onion (chopped)

100 gm. Dried figs (chopped and soaked in water)

¼ cup Water

50 gm. Walnuts (Chopped)

½ tsp. Black pepper

1 tsp. Salt

1 tsp. Paprika

Method

Heat the oil in a small frying pan and fry the chopped onions for a minute or two until translucent, then add the drained figs and mix well.  Add water a tablespoon at a time and keep stirring until the water finishes and figs become mushy.

Next add the walnuts and seasoning, mix well and take off heat

This can be served warm or cold.

You can make this relish in advance and store in an airtight in the refrigerator for about 5-6 days.