Fig Tart With Honey-Vanilla Ice Cream

• 3 whole eggs
• 3 yolks
• 1/2 cup honey
• 2 cups heavy cream
• 1 1/2 cups milk
• 1 teaspoon vanilla extract
• 2 slices lemon peel
• 10 coriander seeds, crushed coarsely and tied in a cheesecloth
• 1 10- to 11-inch short-crust pastry shell, unbaked
• 2 pounds ripe figs
• 1 teaspoon sugar
• 3 tablespoons raspberry jam
• 2 tablespoons framboise or kirsch

1. Beat together the whole eggs and yolks.
2. Meanwhile, heat the honey with the cream and milk with the vanilla, lemon peel and coriander.
3. Remove from heat just before it reaches the boiling point.
4. Pour the mixture in a thin stream into the eggs and mix thoroughly (if you are using a food processor, remove the bag of coriander seeds and lemon peel when you do this).
5. Pour the mixture into a double boiler and place over very hot water on medium heat.
6. (You can also use a thick saucepan placed on an iron trivet over low heat.)
7. If you have removed the coriander bag, return it to the mixture.
8. Cook until thickened to the consistency of custard.
9. Remove from heat and cool, whisking occasionally.
10. Remove the coriander bag and the lemon peel.
11. Put the mixture in an ice cream maker and follow the manufacturer's directions.
12. When ready to bake the pie shell, preheat the oven to 400 degrees.
13. Peel the figs and cut them in half.
14. Arrange them skin side down with their pointed ends toward the center, in the tart shell.
15. Sprinkle with the sugar and bake for 45 minutes to 1 hour.
16. If the edges of the pie shell start to brown, cover them with foil.
17. Cool the shell on a rack.
18. Heat the jam in a small saucepan with the kirsch or framboise.
19. Strain it over the figs.
20. Serve with the ice cream on the side.

eggs, yolks, honey, heavy cream, milk, vanilla, lemon peel, coriander seeds, pastry shell, figs, sugar, raspberry jam, framboise

Taken from cooking.nytimes.com/recipes/6169 (may not work)