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1
To make the ice cream, place the milk and vanilla bean in a medium saucepan over medium heat and bring just to a simmer.
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2
Meanwhile, whisk together the egg yolks and sugar.
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3
Whisking rapidly, pour the milk into the yolk mixture.
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4
Pour the mixture back in the saucepan, place over low heat and stir constantly until thick enough to coat the back of a spoon; do not let mixture simmer.
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5
Pour into a bowl, cover and refrigerate until cold.
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6
Remove the vanilla bean and whisk in the sour cream.
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7
Freeze in an ice cream machine.
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8
Store in freezer until shortly before serving.
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9
To make the phyllo, preheat the oven to 375 degrees.
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10
Lay 1 sheet of phyllo on a work surface, brush lightly with butter and sprinkle with 1 tablespoon of sugar.
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11
Top with another sheet of phyllo, brush with butter and sprinkle with sugar.
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12
Repeat once more.
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13
Trim the edges to make a 10-by-14-inch rectangle.
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14
Cut into 8 3 1/2-by-5-inch rectangles.
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15
Place on a baking sheet lined with parchment paper.
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16
Repeat with the remaining phyllo, butter and sugar.
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17
Bake until lightly browned and crisp, about 5 minutes.
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18
Set aside.
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19
To make the sauce, combine all ingredients in a large saucepan and simmer until reduced to 1 1/3 cups, about 40 minutes.
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20
Strain and set aside.
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21
To make the apples, combine the apples, sugar, lemon zest and vanilla bean in a medium saucepan over low heat.
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22
Cook, covered, for 8 minutes, stirring once.
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23
Uncover and simmer until apples are soft but not mushy and some liquid has evaporated, about 5 minutes more.
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24
Remove the lemon zest and vanilla bean.
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25
Stir in lemon juice and set aside.
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26
To make the fig paste, puree the figs in a food processor.
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27
Add the cream, Armagnac and lemon juice and puree until smooth.
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28
Set aside.
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29
To assemble, place 1 piece of phyllo on each of 8 plates and spread with some of the fig paste.
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30
Spoon the apple mixture over it.
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31
Spoon a pool of the sauce beside the pastry on each plate.
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32
Lean 1 piece of remaining phyllo over the sauce and against one of the longer edges of the plated phyllo.
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33
Repeat with all the plates.
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34
Place a scoop of ice cream beside the napoleons and sprinkle with a few strands of lemon zest.
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35
Serve immediately.
