Ingredients...
(1) 1 lb Very ripe figs
(2) 3 tb Water
(3) 1 1/2 c Whipping cream
(4) 1/2 c Sugar plus:1 tb Sugar
(5) 3 Egg yolks
(6) Vanilla to taste
(7) Cognac or brandy (optional) -- to taste
Method...
1.Wash the figs, cut off the stem ends, and cut in quarters into a
non-corroding saucepan. Add the water and cook slowly until very
tender, about 20 minutes, stirring often. The cooking time will
depend on the variety of fig you are using and how thick the skin is.
Coarsely chop the figs in a food processor, or put them through a
food mill, or crush well with a potato masher.
non-corroding saucepan. Add the water and cook slowly until very
tender, about 20 minutes, stirring often. The cooking time will
depend on the variety of fig you are using and how thick the skin is.
Coarsely chop the figs in a food processor, or put them through a
food mill, or crush well with a potato masher.
2.Warm 1 cup of the cream with the sugar in a non-corroding
saucepan, stirring occasionally, until the sugar has dissolved. Whisk
the egg yolks just enough to mix them and whisk in some of the hot
cream mixture to warm them. Return to the pan and cook over low
heat, stirring constantly, until the custard coats the spoon. Strain
through a medium-fine strainer into a container. Add the remaining
cream and 1-1/2 cups of the fig puree. Flavor to taste with a few
drops each of vanilla and Cognac or brandy. Chill thoroughly.
Freeze according to the instructions
saucepan, stirring occasionally, until the sugar has dissolved. Whisk
the egg yolks just enough to mix them and whisk in some of the hot
cream mixture to warm them. Return to the pan and cook over low
heat, stirring constantly, until the custard coats the spoon. Strain
through a medium-fine strainer into a container. Add the remaining
cream and 1-1/2 cups of the fig puree. Flavor to taste with a few
drops each of vanilla and Cognac or brandy. Chill thoroughly.
Freeze according to the instructions
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