Instructions: Rice pudding: Bring the milk to the boil (very slowly) with the vanilla pod and seeds in a heavy based saucepan. Add the washed rice, bring slowly back to the boil stirring constantly then simmer for approx 30 minutes (stirring occasionally) until the rice is tender and the milk has been absorbed. Whisk together the egg yolks and sugar. Pour the hot rice onto the egg mix and return to the pan. Put the pan over a low heat and stir with a spatula until the mixture thickens. Pour into a container and cool.

Basic ice cream mix: Bring the cream, milk and vanilla slowly to the boil. Whisk the yolks and sugar together. Pour boiling milk mixture onto yolks stirring constantly, return to a clean pan. Put on a low heat and stir constantly and gently with a spatula until the mixutre thickens enough to coat the spatula (take care not to boil). Pass through a sieve into a clean container.

Red wine syrup: Bring very slowly to the boil (all ingredients together) and simmer until the consistency is of a thick syrup. Add one small glass of creme de cassis, leave to cool and pass through a sieve.

Cut the 12 figs in half, place in a pan, inside facing uppermost.

Pour over red wine syrup. Cover with a lid and place over a low heat until the figs are tender approx 5-7 minutes. leave to cool. Store in an airtight jar until needed.

Liquidise equal amounts of ice cream mix to figs/syrup until very smooth. Churn in a sorbetiere. Serve immediately or transfer into a plastic container and freeze until required.

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