Fig Ice Cream

• 8 dried figs
• 2 large eggs
• 1 1/2 cups milk
• 1/2 cup sugar
• 1 cup heavy cream
• 1/2 teaspoon vanilla
• 1/4 teaspoon salt

1. Cover the dried figs with boiling water and set aside until soft, about 2 hours.
2. Drain the figs, cut into quarters, and place in a food processor; add in the eggs and process until smooth, about 1 minute.
3. Combine the milk and sugar in a saucepan; place over low heat.
4. Stir until the sugar dissolves and the milk comes to a boil.
5. Immediately remove from the heat.
6. With the food processor running, slowly pour the hot milk into the fig mixture through the feed tube.
7. Process until completely smooth; pour the mixture into a large, clean bowl and allow to cool slightly.
8. Stir in the cream, vanilla, and salt; cover and refrigerate until cold or overnight.
9. Stir the chilled custard; freeze in 1 or 2 batches in your ice cream maker according to the manufacturer's directions.
10. When finished, the ice cream will be soft but ready to eat; for firmer ice cream, transfer to a freezer safe container and freeze several hours or overnight.

figs, eggs, milk, sugar, heavy cream, vanilla, salt

Taken from www.food.com/recipe/fig-ice-cream-210252 (may not work)