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.