Fig Ice Cream
Fig Ice Cream1 lb (450 g) fresh, ripe figs, or dried figs to equal 1 lb. after soaking in warm water for 2 hours (about 12 to 18 figs, depending on size)
2/3 cup granulated sugar
2 cups milk
Wash the figs and remove the tough tips of the stems. Do not peel the figs. Put all ingredients in a blender or food processor and process until creamy and thoroughly combined. Transfer to the tub of an ice cream maker and freeze according to the manufacturer's instructions. Makes about 6 portions.
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