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Fig Ice Cream

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: FIG ICE CREAM
 Categories: Ice cream, Fruits, Desserts
      Yield: 1 Servings
 
      1 lb Very ripe figs
      3 tb Water
  1 1/2 c  Whipping cream
    1/2 c  Sugar; plus:
      1 tb Sugar
      3    Egg yolks
           Vanilla; to taste
           Cognac or brandy (optional)
           -- to taste
 
  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. 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 with your ice-cream maker.
 
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