-
1
Preheat oven 350 degrees F.
-
2
In a mixing bowl, toss the figs with the sugar.
-
3
In a hot cast iron skillet, melt 1/2 stick of the butter.
-
4
Saute the figs for 2 minutes.
-
5
For the batter: In a mixing bowl, cream the remaining stick of butter and brown sugar.
-
6
Stir in the eggs 1 at a time.
-
7
Sift the flour, salt, baking powder, baking soda, and cinnamon.
-
8
Combine vanilla and milk.
-
9
Add the flour mixture and milk to the egg mixture.
-
10
Mix well.
-
11
Pour the cake batter evenly over the figs.
-
12
Bake for about 40 minutes, or until the cake is golden brown and pulls away slightly from the edges of the skillet.
-
13
Cool for about 30 minutes, then invert over a large platter.
-
14
Cut into individual servings and serve with a scoop of ice cream.
-
15
Preheat the oven to 400 degrees F.
-
16
Line a baking sheet with parchment paper.
-
17
Place the hazelnuts on the baking sheet and roast until golden, about 4 minutes.
-
18
Remove from the oven and cool completely.
-
19
Roughly chop the nuts and set aside.
-
20
In a saucepan, over medium heat, combine the half-and-half and sugar.
-
21
Bring to a simmer.
-
22
In a small mixing bowl, whisk the egg yolks until smooth.
-
23
Add 1 cup of the hot liquid to the egg yolks and whisk until smooth.
-
24
Add the yolk mixture to the saucepan of liquid and whisk until incorporated.
-
25
Bring the liquid back to simmer and continue to cook for 4 to 6 minutes or until the mixture coats the back of a spoon.
-
26
Pour the mixture into a glass bowl and place a piece of plastic wrap directly on top of the mixture.
-
27
This will prevent a skin from forming while cooling.
-
28
Cool the mixture completely.
-
29
Stir in the nuts.
-
30
Process the mixture in an ice cream machine.
