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Yield
8 servings (serving size: 2/3 cup)

How to Make It

Step 1

Combine figs, 2 tablespoons sugar, juice, and a dash of salt. Cover and chill.

Step 2

Cook milk in a heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat.

Step 3

Combine remaining 10 tablespoons sugar, remaining dash of salt, and egg yolks in a bowl, stirring with a whisk. Gradually add half of hot milk to egg mixture, stirring constantly with a whisk. Return milk mixture to pan; cook over medium-low heat 5 minutes or until a thermometer registers 160°, stirring constantly. Place pan in an ice-filled bowl; cool custard mixture, stirring occasionally. Stir in sour cream and vanilla. Cover and chill.

Step 4

Pour custard mixture into freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Stop machine and remove lid. Add fig mixture to freezer can. Replace lid; restart ice-cream freezer, and freeze 5 minutes or until set. Carefully drain liquid from bucket; repack bucket with ice and salt. Cover with kitchen towels; ripen at least 1 hour.

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