This recipe combines two of my summer favorites—figs and ice
cream into a sweet, sultry day treat.
1 cup chopped figs with syrup or ½ cup Braswell’s®
1 (8-ounce) jar Bittersweet Plantation Dairy Bulgarian-Style Sugar
& Vanilla Yogurt
1½ cups sugar
1½ cups half-and-half
1½ cups heavy whipping cream
2 tbsps pure vanilla extract
1/8 tsp nutmeg
1/8 tsp cinnamon
In a large mixing bowl, whisk together sugar and eggs until fluffy
and pale yellow. In a saucepot, combine half-and-half and cream.
Simmer, but do not boil. Remove from heat. Slowly blend hot milk
into egg mixture, 1 ladle at a time, stirring constantly to prevent
eggs from scrambling. Continuing to blend, add vanilla, nutmeg and
cinnamon. Strain mixture through a fine sieve and chill overnight
or a minimum of 4 hours. When ready to use, thoroughly blend yogurt
and figs into custard mixture and whisk until all lumps are removed.
Pour mixture into a home-style ice cream maker and freeze according
to manufacturer's directions. Temper ice cream in freezer 2 hours
prior to serving.