FIG ICE CREAM

      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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