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Prep Time: 1½ Hours
Yields: 1 Quart

Figs are plentiful in late summer. It is not uncommon to find fig preserves topping a bowl of vanilla ice cream. This fruit topping inspired the use of fig preserves as an ingredient in ice cream.

1 cup mashed fig preserves
1½ cups milk
1½ cups heavy whipping cream
1½ tsp pure vanilla extract
2 eggs
½ cup sugar

In a heavy-bottomed saucepan, combine milk, cream and vanilla. Bring mixture to 190°F, whisking occasionally. Do not boil. In a separate bowl, whisk together eggs and sugar until blended. NOTE: Because fig preserves are naturally sweet, you may wish to reduce sugar to ¼ cup. Slowly pour milk into egg mixture, whisking constantly. Return mixture to saucepan at 190°F. Do not boil because eggs will scramble. Remove from heat and pour through a fine sieve. Refrigerate, preferably overnight. Whisk in fig preserves just prior to churning. Place contents in a home-style ice cream freezer and follow manufacturer's directions. NOTE: If a lighter ice cream texture is desired, separate egg yolks and whites. Whisk egg whites and fold into mixture immediately prior to freezing.






















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