Fig Ice Cream

1. 1

   Cover the dried figs with boiling water and set aside until soft, about 2 hours.

2. 2

   Drain the figs, cut into quarters, and place in a food processor; add in the eggs and process until smooth, about 1 minute.

3. 3

   Combine the milk and sugar in a saucepan; place over low heat.

4. 4

   Stir until the sugar dissolves and the milk comes to a boil.

5. 5

   Immediately remove from the heat.

6. 6

   With the food processor running, slowly pour the hot milk into the fig mixture through the feed tube.

7. 7

   Process until completely smooth; pour the mixture into a large, clean bowl and allow to cool slightly.

8. 8

   Stir in the cream, vanilla, and salt; cover and refrigerate until cold or overnight.

9. 9

   Stir the chilled custard; freeze in 1 or 2 batches in your ice cream maker according to the manufacturer's directions.

10. 10

    When finished, the ice cream will be soft but ready to eat; for firmer ice cream, transfer to a freezer safe container and freeze several hours or overnight.

No additional tips available.