Fig ice cream Recipe

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Fig ice cream

Artist:	_	Yield:	1
Categories:	Desserts, Fruits, Ice Cream & Sherbet	Rating:	0
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Ingredients:

1	lbs	Very ripe figs
3	tbsp	Water
1 1/2	cup	Whipping cream
1/2	cup	Sugar, plus:
1	tbsp	Sugar
3		Egg yolks
		Vanilla, to taste
		Cognac or brandy (optional)
		-- to taste

Procedures:

1	Wash the figs, cut off the stem ends, and cut in quarters into a non-corroding saucepan.
2	Add the water and cook slowly until very tender, about 20 minutes, stirring often.
3	The cooking time will depend on the variety of fig you are using and how thick the skin is.
4	Coarsely chop the figs in a food processor, or put them through a food mill, or crush well with a potato masher.
5	Warm 1 cup of the cream with the sugar in a non-corroding saucepan, stirring occasionally, until the sugar has dissolved.
6	Whisk the egg yolks just enough to mix them and whisk in some of the hot cream mixture to warm them.
7	Return to the pan and cook over low heat, stirring constantly, until the custard coats the spoon.
8	Strain through a medium-fine strainer into a container.
9	Add the remaining cream and 1-?cups of the fig puree.
10	Flavor to taste with a few drops each of vanilla and cognac or brandy.
11	Chill thoroughly.
12	Freeze according to the instructions with your ice-cream maker