Maple-Fig Ice Cream

Directions

1. 1
   Bring 2 cups water and the figs to a simmer in heavy small saucepan over high heat.
2. 2
   Cover and reduce the heat to medium-low and simmer, turning occasionally, until the figs are very tender, about 30 minutes.
3. 3
   Transfer the figs and 1/2 cup of the cooking liquid to a food processor (or add some water to make 1/2 cup).
4. 4
   Blend until the figs are pureed and no large lumps remain.
5. 5
   Transfer to a small bowl, cover and chill.
6. 6
   (Fig puree can be made 1 week ahead.)
7. 7
   Whisk the whipping cream, sugar, maple syrup, salt and egg yolks in a heavy large saucepan until blended.
8. 8
   Whisk over medium heat until the custard thickens enough to coat a spoon (and the temperature registers 170 degrees F to 180 degrees F), 4 to 5 minutes.
9. 9
   Remove the pan from the heat and immediately whisk 1/2 cup of the fig puree into the custard, reserving the remaining fig puree.
10. 10
    Transfer the custard to a bowl and chill uncovered until cool, stirring occasionally, about 1 hour.
11. 11
    Whisk in the sour cream and brandy.
12. 12
    Process the custard in an ice cream maker according to the manufacturer's instructions.
13. 13
    Transfer to a bowl, cover tightly and freeze until firm, at least 6 hours and up to 3 days.
14. 14
    Scoop the ice cream into goblets or bowls.
15. 15
    Spoon some Brandied Maple-Fig Sauce on top, sprinkle with pine nuts and serve.
16. 16
    Stir the fig puree, maple syrup and brandy in a small bowl until blended.
17. 17
    Cover and chill until needed.
18. 18
    (The sauce can be made 1 day ahead.)