Fig Ice Cream

Directions

1. 1

   1 lb Very ripe figs 3 tb Water 1 1/2 c Whipping cream 1/2 c Sugar

2. 2

   plus: 1 tb Sugar 3 Egg yolks Vanilla

3. 3

   to taste Cognac or brandy (optional) -- to taste Wash the figs, cut off the stem ends, and cut in quarters into a non-corroding saucepan

4. 4

   Add the water and cook slowly until very tender, about 20 minutes, stirring often

5. 5

   The cooking time will depend on the variety of fig you are using and how thick the skin is

6. 6

   Coarsely chop the figs in a food processor, or put them through a food mill, or crush well with a potato masher

7. 7

   Warm 1 cup of the cream with the sugar in a non-corroding saucepan, stirring occasionally, until the sugar has dissolved

8. 8

   Whisk the egg yolks just enough to mix them and whisk in some of the hot cream mixture to warm them