450g Very ripe figs
3 tbsp Water
375ml Whipping cream
1 tbsp Sugar
3 Egg yolks
Vanilla, 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. Add the water and cook slowly until very tender, about 20 minutes, stirring often. The cooking time will depend on the variety of fig you are using and how thick the skin is.
Coarsely chop the figs in a food processor, or put them through a food mill, or crush well with a potato masher.
Warm 1 cup of the cream with the sugar in a non-corroding saucepan, stirring occasionally, until the sugar has dissolved. Whisk the egg yolks just enough to mix them and whisk in some of the hot cream mixture to warm them. Return to the pan and cook over low heat, stirring constantly, until the custard coats the spoon.
Strain through a medium-fine strainer into a container.
Add the remaining cream and 1-1/2 cups of the fig puree.
Flavor to taste with a few drops each of vanilla and Cognac or brandy.
Chill thoroughly. Freeze according to the instructions with your ice-cream maker.
I found figs in the local market for a bargain price and although I've never been able to really appreciate their taste I thought I'd snap them up and bring them home and figure out what to do with them. It was really hard to find a recipe for fig ice cream that didn't use dried figs so thank goodness for the internet!
This was absolutely delicious. I only had a few tastes of it when it finished its spinning in the ice cream maker but it had a really rich flavour. And I totally forgot to add the vanilla! I also didn't add either Cognac or brandy.
Also, I never understood the custard coating the spoon thing, I knew if you ran your finger through it and the line stayed clear it was done, but it seemed to do that from the very beginning. However, I finally saw it on tv and had a Eureka moment, the line has to remain clear when you tip your spoon, the liquid should be thick enough that it won't run. Hurrah!
Taken from: The Internet