Fig Ice Cream Recipes

Steps:

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

Steps:

• Cover the dried figs with boiling water and set aside until soft, about 2 hours.
• Drain the figs, cut into quarters, and place in a food processor; add in the eggs and process until smooth, about 1 minute.
• Combine the milk and sugar in a saucepan; place over low heat.
• Stir until the sugar dissolves and the milk comes to a boil.
• Immediately remove from the heat.
• With the food processor running, slowly pour the hot milk into the fig mixture through the feed tube.
• Process until completely smooth; pour the mixture into a large, clean bowl and allow to cool slightly.
• Stir in the cream, vanilla, and salt; cover and refrigerate until cold or overnight.
• Stir the chilled custard; freeze in 1 or 2 batches in your ice cream maker according to the manufacturer's directions.
• 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.