Yield: about 1 quart
Ingredients:
Compote:
1 lb. figs, chopped
2 tablespoon water
2 cups whole milk
1 cup heavy cream
1 vanilla bean, seeded
2 tablespoon fennel seeds, toasted
pinch of salt
1 cup sugar
6 egg yolks
Directions:
For the Compote:
In a medium sauce pan, dissolve sugar in water. Add figs and simmer until soft and liquid has thickened to a jam consistency. Remove from heat and cool.
For the Ice Cream:
In a medium saucepan, combine the milk, cream, vanilla, fennel seeds, and salt, and bring to a boil.In a separate bowl using a whisk, beat the sugar and egg yolks until pale in color.Add a little of the hot milk mixture, about 1/2 cup, to the egg and sugar to temper it. Add the rest of the egg and sugar to the hot milk and return to the heat. Bring to a boil, stirring constantly to avoid scorching on the bottom of the pan, until the temperature reaches 175F degrees. Remove from the heat and chill. Strain out the vanilla and fennel, then fold in the compote.Transfer to an ice cream maker and freeze according to the manufacturer’s instructions.