FIG ICE CREAM RECIPE
 
   1 lb  Very ripe figs
   3 tbsp   Water
   1 1/2   cup  Whipping cream
   1/2   cup  Sugar -- plus:
   1 tbsp  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.