Fig Ice Cream

Photo: Christopher Baker

INGREDIENTS

• 1 cup figs, trimmed and cut in half

• 1 cup red wine

• 1 cup sugar, divided

• 1 cinnamon stick

• 10 peppercorns, in a tea ball or cheesecloth

• 6 egg yolks

• 1 cup heavy cream

• 1 cup milk

• ½ teaspoon black pepper

PREPARATION

1. In a medium saucepan, combine figs, wine, 1/4 cup sugar, cinnamon stick, and peppercorns. Bring to a boil. Cook over medium low heat, until figs are very soft and wine is mostly absorbed, about 30 minutes. Transfer to a food processor. Puree briefly to a chunky paste. Transfer to a medium bowl set over ice. Set aside.

2. In a medium saucepan, combine 1 cup of cream and 1 cup milk. Bring to a simmer. Remove from heat.

3. In a medium bowl, combine egg yolks and 3/4 cup sugar. Whisk until pale yellow and thick.

4. To temper, or warm the egg yolks, whisk in a little of the hot cream, about ¼ cup, then a little more. Gradually whisk in the rest of the cream into the eggs. Return the entire mixture to the saucepan.

5. Carefully cook over medium low heat, stirring constantly with a wooden spoon, until custard thickens slightly and evenly coats back of spoon (it should hold a line drawn by your finger), 6-8 minutes.

6. Pour through a sieve into the bowl set over ice containing the figs. Sprinkle in ground pepper. Stir and let sit until chilled, adding more ice if needed.

7. Churn in an ice cream maker according to manufacturer’s instructions. Transfer to a lidded plastic container, and freeze.