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1
Beat together the whole eggs and yolks.
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2
Meanwhile, heat the honey with the cream and milk with the vanilla, lemon peel and coriander.
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3
Remove from heat just before it reaches the boiling point.
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4
Pour the mixture in a thin stream into the eggs and mix thoroughly (if you are using a food processor, remove the bag of coriander seeds and lemon peel when you do this).
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5
Pour the mixture into a double boiler and place over very hot water on medium heat.
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6
(You can also use a thick saucepan placed on an iron trivet over low heat.)
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7
If you have removed the coriander bag, return it to the mixture.
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8
Cook until thickened to the consistency of custard.
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9
Remove from heat and cool, whisking occasionally.
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10
Remove the coriander bag and the lemon peel.
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11
Put the mixture in an ice cream maker and follow the manufacturer's directions.
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12
When ready to bake the pie shell, preheat the oven to 400 degrees.
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13
Peel the figs and cut them in half.
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14
Arrange them skin side down with their pointed ends toward the center, in the tart shell.
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15
Sprinkle with the sugar and bake for 45 minutes to 1 hour.
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16
If the edges of the pie shell start to brown, cover them with foil.
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17
Cool the shell on a rack.
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18
Heat the jam in a small saucepan with the kirsch or framboise.
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19
Strain it over the figs.
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20
Serve with the ice cream on the side.
