ALMOND SHERRY ICE CREAM WITH HONEYED FIGS
For ice cream:
3 cups half and half
4-inch strip fresh lemon zest
4-inch strip fresh orange zest
8 large egg yolks
1/2 cup sugar
1/4 cup Amontillado
12 soft (moist) dried Calimyrna figs
1 cup fresh orange juice
6 tablespoons honey
candied orange zest
Make ice cream:
Bring half and half with
lemon and orange zests and cinnamon stick just to a boil over moderate heat.
Cover and let stand off heat 25 minutes, then reheat to a simmer. Discard zests
and cinnamon stick.
Whisk together yolks, sugar and Sherry in a large bowl
until smooth. Gradually whisk in hot milk mixture.
Transfer custard to
cleaned saucepan and cook over moderately low heat, stirring constantly, until
thickened enough to coat back of a wooden spoon. Pour custard through a fine
sieve into a bowl and cover surface with wax paper to prevent a skin from
Chill until thoroughly cold, about 3 hours. Freeze in an ice cream
maker. Transfer to an airtight container and freeze until firm.
Bring figs, Sherry, juice and honey, cover to a boil in a small saucepan.
Simmer, covered, just until figs are tender, about 40 minutes, then uncover and
simmer until liquid is reduced to about 1 cup. Cool figs in syrup.
Serve ice cream with honeyed figs and syrup and a few candied orange
zest sprinkled over.
*Note: Amontillado is a mellow almond flavor sherry.