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First, make the custard base. Place the milk in a saucepan and bring it to a simmer.
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While the milk is heating, whisk together the egg yolks, sugar and salt in a medium-sized heat-safe bowl.
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Once the milk starts to simmer, slowly drizzle about half of the hot milk into the egg yolks while whisking constantly.
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Then pour the egg/milk mixture back into the saucepan and continue to cook it until it is thick enough to coat the back of a spoon. When you run your finger through the custard on the spoon, it should leave a clean trail. Remove from heat and let the custard cool.
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5
Pour the heavy cream into a large bowl and pour in the cooled custard. Mix well and refrigerate for several hours, preferably overnight.
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6
Make the fig sauce. Place the figs, water, honey and sugar in a saucepan and cook until it forms a thick paste. Take the saucepan off the stove and stir in the almond and vanilla extracts. Let it cool.
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7
Make the candied walnuts. Preheat the oven to 350 F. While the oven heats, you need to blanch the walnuts. Bring a medium pot of water to boil. Add the walnuts and boil them for 3 minutes, then drain well.
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8
Mix together the powdered sugar, brown sugar and salt in a shallow bowl. Roll the walnuts in the sugar mixture.
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Place the walnuts on a baking sheet, put it into the heated oven and bake for about 10 minutes or until the walnuts are a deep golden brown. Remove from oven and let them cool. Then break the walnuts into the smaller pieces.
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10
Churn the chilled ice cream batter in an ice cream maker according to the manufacturer's directions. In the last 5 minutes of churning, add the fig sauce. In the last minute of churning, add the candied walnuts.
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Scoop the ice cream into a freezer-safe container and freeze for several hours or until firm before serving.
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Ice cream base adapted from David Lebovitz, candied walnut recipe adapted from The Food Network.
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Yields about 1 quart of ice cream.
