Maple, Brandy and Fig Ice Cream

Combine the figs and water in a small saucepan and bring to a boil over high heat. Reduce the heat to medium-low and simmer for about 30 minutes, until the figs are tender. Transfer the figs and ½ cup of the cooking liquid to a blender and blend until smooth. Stir in 2 tablespoons of maple syrup and 1 tablespoon of brandy. Transfer to a small bowl and chill in the refrigerator while you prepare the ice cream.

Pour the heavy cream into a large, heatproof bowl and place over an ice bath. Place a fine-mesh sieve over the bowl and set aside.

Combine the milk, sugar, remaining 1/3 cup of maple syrup, and the salt in a medium saucepan over medium heat, just until small bubbles form around the edges. Whisk the egg yolks in a large bowl. Slowly add the warm milk mixture to the egg yolks, whisking until well combined. Transfer the mixture back to the saucepan and cook over medium-low heat for 5 to 10 minutes, stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon. Strain the custard through the sieve and into the heavy cream. Stir in the remaining tablespoon of brandy and the vanilla extract. Cover the bowl with plastic wrap and chill in the refrigerator for at least 4 hours, or overnight.

Pour the custard into an ice cream maker and process according to the manufacturer’s instructions. Layer the ice cream in an airtight container, alternating the ice cream with the chilled fig mixture. Freeze for about 3 hours, until firm.

Makes about 1 quart.