“Use dried figs that are moist, not hard or desiccated.”
READY IN:
1hr
YIELD:
1 quart
UNITS:
US

Ingredients Nutrition

Directions

  1. Cover the dried figs with boiling water and set aside until soft, about 2 hours.
  2. Drain the figs, cut into quarters, and place in a food processor; add in the eggs and process until smooth, about 1 minute.
  3. Combine the milk and sugar in a saucepan; place over low heat.
  4. Stir until the sugar dissolves and the milk comes to a boil.
  5. Immediately remove from the heat.
  6. With the food processor running, slowly pour the hot milk into the fig mixture through the feed tube.
  7. Process until completely smooth; pour the mixture into a large, clean bowl and allow to cool slightly.
  8. Stir in the cream, vanilla, and salt; cover and refrigerate until cold or overnight.
  9. Stir the chilled custard; freeze in 1 or 2 batches in your ice cream maker according to the manufacturer’s directions.
  10. 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.

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