- 1 tablespoon unsalted butter
- 1/2 cup sliced almonds
- 1 1/2 cups whole milk
- 4 egg yolks
- 3/4 cup of sugar
- 1/8 teaspoon salt
- 2 cups heavy cream, chilled
- 1 cup peeled and mashed rich ripe figs
- 1 teaspoon vanilla
- In a small skillet over medium heat, melt the butter. Add the almonds and saut&é until just golden. Remove the almonds and dry on paper towel. Put aside for later.
- In a medium saucepan, over medium heat, bring the milk to a simmer. Remove the pan from the heat and set aside.
- In a stainless steel bowl, or double boiler, whisk the yolks with the sugar and salt for 3 minutes, or until pale yellow. Add hot milk slowly while whisking. Place the stainless steel bowl over a pan of simmer water and cook whisking constantly, for 8 to 10 minutes, or until the custard is thick enough to coat the back of a spoon. Remove the custard from the water and stir in the chilled cream, mashed figs, vanilla, and almond extract.
- Chill the mixture for 30 minutes, then pour into an ice cream maker and freeze according to the manufacturer's directions.