Fig tart with yoghurt ice cream and rosewater syrup

Nigel Slater’s yoghurt ice cream
1 500cl pot of full fat Greek yoghurt
4 tablespoons icing sugar.
I mixed these well together and put the mixture into my ice cream maker, (really useful – and bought second hand years ago- ebay often has them) Otherwise freeze in a plastic container then whizz in your food processor and refreeze.

Rosewater syrup
100g caster sugar
100cl water
2-3tsp rosewater.
2 drops pink food colouring
Boil the water and sugar together until the sugar is dissolved and the liquid looks syrupy. Add the rosewater little by little, keep tasting until you have the flavour that suits you, but be sparing otherwise it tastes like Ponds Cold Cream (which is lovely but not to eat). Now add a drop of colour and stir until pale pink – it helps to do this in a white bowl. Store the syrup in a sealed jar in the fridge until needed.
Fig tart
Simmer the figs gently with the sugar, water and orange juice until soft and the liquid has been absorbed, it takes about 25 minutes on a low heat. Put into a food processor and blitz until finely chopped but not smooth. Add the orange rind, vanilla, butter, eggs and walnuts and pour into the pastry case. Put onto a baking tray and bake at 180c for about 15 minutes. Take out carefully and arrange the whole walnuts on top, return to oven for another 15-20 minutes, until it has puffed up a bit, so you know it's cooked through.Cool and then slice onto a plate with a scoop of yoghurt ice and a little pool of rosewater syrup.