This recipe is a little different than the base I usually use. There is no milk. Also, the ratio of eggs to cream is very high. When you take it out of the refrigerator before freezing this will be the consistency of a tight pudding. This means you will have the most outstanding texture when frozen.
I want to warn you that the recipe I made is slightly different than the one posted below. I included almond extract, which was a bit overpowering. You would be better off using 1/2 cup of chopped toasted almonds.
Pick the ripest figs you can find because once picked, figs do not continue to ripen.
Fig Almond Ice Cream
1.25 pounds fresh figs
3 tablespoons water
1/4 cup honey
6 egg yolks
scant teaspoon orange zest
2 cups cream
pinch of salt
1/2 cup rough chopped toasted almonds
- Clean the figs, slice them into quarters.
- Place the figs and water in a sauce pan (the larger, the better so the figs are in one layer). Bring the water to a boil, reduce the heat to simmer, cover and cook the figs for 10 minutes. By this time, the figs should be very soft.
- Add the orange zest and honey to the figs. Bring to a boil, reduce the heat and simmer for a few minutes to let the flavors incorporate.
- Transfer the figs and their liquid to a blender. Puree until smooth. Leave it in the blender.
- Heat the cream in a small sauce pan until tiny bubbles form at the edges (about 150 degrees F). You may have to give it a stir or two to make sure that a skin doesn't develop on the surface. Whatever you do, DO NOT let the cream boil. If it does, you will have to throw it out and start over again. The fat will separate and not reincorporate no matter how hard you might try.
- Meanwhile, beat the eggs with the sugar.
- When the cream comes to temperature, use a large cooking spoon to take a few spoonfuls to temper the eggs. Then, add the eggs to the cream. Stir until your thermometer reaches 175 degrees Fahrenheit.
- Remove the custard from the heat, and add it to the blender with the figs. Add the lemon juice and blend until everything is incorporated. Be careful here - you are blending hot ingredients. If you try to blend too quickly, the blender will lose its top and the contents will spill out all over the room. I suggest holding the top firmly and pulsing on low for about 10 pulses before trying to gradually increase the blender speed.
- Put pour the contents into a bowl. Cover with plastic wrap directly on the surface of the custard. Cool to room temperature, chill overnight, then freeze according to your ice cream machine's instructions.