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Serves: 6

Serves: 6
Preparation time: 30 minutes
Cooking time: 40 minutes
Total time:  1 hour 10 minutes


  • For ice cream:

    3 cups half and half
    4-inch strip fresh lemon zest
    4-inch strip fresh orange zest
    1/2 cinnamon stick
    8 large egg yolks
    1/2 cup sugar
    1/4 cup Amontillado Sherry*

    For figs:
    12 soft (moist) dried Calimyrna figs
    1 cup Amontillado Sherry
    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 forming.
    Chill until thoroughly cold, about 3 hours. Freeze in an ice cream maker. Transfer to an airtight container and freeze until firm.
    Make figs:
    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.
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