Fig and Candied Walnut Ice Cream
INGREDIENTS
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Makes about 1 quart
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Ingredients
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For the fig puree:
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2 cups/12 oz/350 g dried Black Mission figs, stems removed
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2 tablespoons/1 oz/25 g sugar
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1 cup/8 oz/225 ml water
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3 tablespoons/1.5 oz/40 ml of hard liquor (rum, vodka or bourbon will work)
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For the custard base:
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1 cup/8 oz/225 ml half-and-half or whole milk
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3/4 cup/5.5 oz/150 g sugar
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Large pinch of salt
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2 cups/16 oz/550 heavy cream
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4 large egg yolks (set 1 egg white aside for the candied walnuts)
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For the candied walnuts:
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1 cup/3.5 oz/100 g shelled walnuts (my bag said ‘walnut meats’ HA)
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1 egg white
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1/4 cup sugar
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A pinch of salt
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