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Prep Time: 120 Minutes Cook Time: 28 Minutes |
Ready In: 148 Minutes Servings: 4 |
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Figs are going to be getting ready here in the next couple of weeks... & it is HOT here! Thus this recipe from is pretty darned appealing! Plan ahead to let it let it chill overnight. Ingredients:
2 tablespoons butter |
4 cups figs, coarsely chopped, fresh |
1/2 cup brown sugar |
1/2 teaspoon cinnamon |
1 cup granulated sugar (splenda ok too) |
2 tablespoons granulated sugar (splenda ok too) |
3 tablespoons flour |
1/4 teaspoon salt |
1 cup milk (any type, whole, skim, lowfat, fat-free) |
3 1/2 cups half-and-half (fat free type ok) |
2 eggs, beaten |
2 tablespoons pure vanilla extract |
Directions:
1. Heat butter in a non-stick skillet. Add fresh figs and brown sugar and cook for 10 minutes, stirring occasionally. Remove from stove and stir in cinnamon.
2. In another saucepan combine sugar or Splenda, flour and salt. Slowly whisk in milk and 1 1/2 cups half-and-half. Cook over medium heat for 15 minutes until mixture starts to thicken, stirring constantly. Gradually stir one cup of hot half-and-half mixture into beaten eggs. Then stir egg-half-and-half mixture into milk mixture, stirring constantly. Cook over medium heat for one minute. Stir in cooked figs and cook for an additional minute.
3. Refrigerate mixture for two hours or overnight.
4. Stir in remaining two cups of half-and-half and vanilla extract. Freeze mixture in an ice cream maker according to manufacturers' directions.
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