Fig, pistachio and vanilla pops

Gently heat the cream and milk and remove from heat just before it reaches boiling point.

Whisk the yolks and sugar together and then add in the warm cream mixture. Whisk to combine and then pour back into the saucepan. Gently stir over low heat with a wooden spoon. Continually stir until it thickens and forms a smooth custard. It should be able to lightly coat the back of a wooden spoon. Stir in the vanilla and allow to cool completely.

Divide the mixture into three batches. Leave one third plain vanilla. Use a hand blender to blend another third of the custard with the figs. For the last third, combine the custard with the pistachios and add a tiny drop of green food colouring to give it a slight green tinge.

Fold a third of the cream into each of the three flavours created.

Divide the vanilla-flavoured custard between ice-cream moulds to form the first layer of ice cream. Place in the freezer without the popsicle sticks and freeze until it is just firm to the touch. Insert popsicle sticks and allow to set for another 30 minutes (the popsicle sticks should be able to stand up on their own).

Divide the pistachio-flavoured custard between the moulds to form the next layer of ice cream and set in the freezer for another 40 minutes. Repeat the process with the fig layer.

Allow to set in the freezer overnight.

To remove the popsicles from the moulds, quickly dip the popsicle holder in some warm water. This will make them slide out easily.