Ingredients

• 1 liter - whole fat milk
• 100 gm - fresh cream
• 7 to 8 - plump figs, soaked in water overnight or 6 to 7 - fresh ripe figs
• 3/4 cup - soft brown sugar
• 2 tbsp - corn flour
• 1/4 tsp - vanilla essence

How to Make Fig Icecream

• Dissolve corn flour in 1/4 cup cold milk, keep aside.
• Boil remaining milk till 2/3 in volume.
• Add sugar and stir till dissolved.
• Add corn flour paste, stirring continuously till boiling resumes.
• Simmer for 2-3 minutes, stirring occasionally.
• Take off fire, add essence and cool to room temperature.
• Freeze in a shallow ice cream tray, covering with plastic wrap.
• Allow to set, but not to harden too much.
• Whip cream till fluffy.
• Mash fresh figs to desired consistency, or crush soaked ones in a mixer.
• Break ice cream, whip till fluffy but not liquefied.
• Transfer to a large bowl, fold in figs and cream.
• Return to set till firm, and serve scoops of well-set ice cream.
• It would take about 7-8 hours to set completely.