Fresh fig ice cream

6 servings

Ingredients

Quantity Ingredient
1 quart Fresh, peeled pink figs (Celeste variety)
1 pint Whole milk
1 pint Heavy cream
6 Egg yolks
1¼ cup Fine, granulated sugar
6 Egg whites; stiffly beaten
3 tablespoons Cream sherry wine

Directions

Crush peeled figs with a wooden spoon. Scald the milk and cream, but do not boil; skim. Beat egg yolks and sugar together until very light. Pour hot milk over the egg yolk mixture, stirring constantly.

Add the stiffly beaten egg whites and stir in the wine. Cool, then start freezing. When slightly frozen, add crushed figs; stir well.

Return to freezer and finish freezing. Allow to ripen a few hours before serving.

Yield: 6 to 8 servings.

From _Our Best Recipes_ by Lena E. Sturges, Food Editor. Birmingham, AL: Oxmoor House, Inc., 1970. Pg. 132. Library of Congress Catalog Number 70-140493. Typed for you by Cathy Harned.

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