Fig And Sour Cream Ice Cream

1. 1

   Combine figs, 2 tablespoons sugar, juice, and a dash of salt. Cover and chill.

2. 2

   Cook milk in a heavy saucepan over medium-high heat to 180u00b0 or until tiny bubbles form around edge (do not boil). Remove from heat.

3. 3

   Combine remaining 10 tablespoons sugar, remaining dash of salt, and egg yolks in a bowl, stirring with a whisk. Gradually add half of hot milk to egg mixture, stirring constantly with a whisk. Return milk mixture to pan; cook over medium-low heat 5 minutes or until a thermometer registers 160u00b0, stirring constantly. Place pan in an ice-filled bowl; cool custard mixture, stirring occasionally. Stir in sour cream and vanilla. Cover and chill.

4. 4

   Pour custard mixture into freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Stop machine and remove lid. Add fig mixture to freezer can. Replace lid; restart ice-cream freezer, and freeze 5 minutes or until set. Carefully drain liquid from bucket; repack bucket with ice and salt. Cover with kitchen towels; ripen at least 1 hour.

* Per serving · 4 servings · Values may vary.

No additional tips available.