Ripe black mission figs, sweet brown sugar, and just a hint of cinnamon combine beautifully in this swirled ice cream, as lovely to look at as it is to eat.
- 1 lb. ripe black mission figs, stemmed and quartered
- 1⁄4 cup honey
- 2 tbsp. light brown sugar
- 1 1⁄2 tbsp. fresh lemon juice
- 1 tsp. kosher salt
- 1 stick cinnamon
- 1⁄2 cup sugar
- 2 egg yolks
- 1 1⁄2 cups heavy cream
- 1⁄2 cup milk
- 1 tsp. vanilla extract
Bring figs, honey, brown sugar, juice, 1⁄2 tsp. salt, cinnamon, and 1⁄3 cup water to a boil in a 2-qt. saucepan over medium-high heat. Reduce heat to medium, and cook, stirring occasionally, until figs break down and mixture is thickened like jam, about 35 minutes. Remove from heat and let cool.
Meanwhile, using a hand mixer, beat sugar and egg yolks in a bowl until pale yellow, about 5 minutes. Add remaining salt, cream, milk, and vanilla, and beat until combined. Pour into an ice cream maker and freeze according to manufacturer's instructions.
After churning, alternate layers of ice cream and fig sauce in a storage container, and then freeze for at least 6 hours to set.