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1
Bring 2 cups water and the figs to a simmer in heavy small saucepan over high heat.
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2
Cover and reduce the heat to medium-low and simmer, turning occasionally, until the figs are very tender, about 30 minutes.
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3
Transfer the figs and 1/2 cup of the cooking liquid to a food processor (or add some water to make 1/2 cup).
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4
Blend until the figs are pureed and no large lumps remain.
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5
Transfer to a small bowl, cover and chill.
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6
(Fig puree can be made 1 week ahead.)
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7
Whisk the whipping cream, sugar, maple syrup, salt and egg yolks in a heavy large saucepan until blended.
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8
Whisk over medium heat until the custard thickens enough to coat a spoon (and the temperature registers 170 degrees F to 180 degrees F), 4 to 5 minutes.
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9
Remove the pan from the heat and immediately whisk 1/2 cup of the fig puree into the custard, reserving the remaining fig puree.
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10
Transfer the custard to a bowl and chill uncovered until cool, stirring occasionally, about 1 hour.
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11
Whisk in the sour cream and brandy.
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12
Process the custard in an ice cream maker according to the manufacturer's instructions.
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13
Transfer to a bowl, cover tightly and freeze until firm, at least 6 hours and up to 3 days.
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14
Scoop the ice cream into goblets or bowls.
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15
Spoon some Brandied Maple-Fig Sauce on top, sprinkle with pine nuts and serve.
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16
Stir the fig puree, maple syrup and brandy in a small bowl until blended.
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17
Cover and chill until needed.
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18
(The sauce can be made 1 day ahead.)
