Smoked Honey And Fig Tart With Pink Peppercorn Ice Cream

• 8 ounces Tillamook sharp Cheddar, cut into chunks
• 1 1/2 cups all-purpose flour
• 1/2 cup (4 oz.) unsalted butter, softened
• 1/4 teaspoon table salt
• 2 cups whole milk
• 2 cups heavy cream
• 1/4 cup wildflower honey
• 2 tablespoons agar powder
• 1/4 teaspoon table salt
• 5 large egg yolks
• 1/2 cup granulated sugar
• 2 cups whole milk
• 1 tablespoon ground pink peppercorns
• 6 large ripe figs, cut into quarters
• 2 tablespoons wildflower honey
• Thinly sliced fresh basil

1. Prepare the Smoked Honey Cream: Combine milk, cream, and honey in a medium sauce pot. Bring to a boil over medium-high, and whisk in agar powder and salt. Lower heat, and let simmer for 2 minutes. Remove from heat, and pour into a shallow dish, and cool until set. When fully set, break into pieces, and process in a blender until smooth. With blender motor running, feed tube of hand-held smoking gun into feed spout of blender jar. Run 1 cycle of smoker using apple wood chips. Transfer cream mixture to a pastry bag. Set aside.

cheddar, flour, unsalted butter, salt, milk, heavy cream, wildflower honey, agar powder, salt, egg yolks, granulated sugar, milk, ground pink, ripe figs, wildflower honey, fresh basil

Taken from www.myrecipes.com/recipe/smoked-honey-fig-tart-pink-peppercorn-ice-cream (may not work)