Ingredients:
• 1 liter – full fat Milk
• 100 gm – fresh Cream
• 7 to 8 – dried 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
Method:
- Dissolve corn flour in 1/4 cup cold milk, keep aside.
- Boil remaining milk till it is 2/3 rd in volume.
- Add sugar, stir till dissolved.
- Add corn flour paste, stirring continuously till it boils.
- Simmer for 2-3 minutes, stirring occasionally.
- Take off fire, add essence and cool to room temperature.
- Freeze in shallow ice cream tray, covering with plastic.
- Allow to set, but don’t let it 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. (You can use an electric mixer, but make sure it does not become liquid).
- Transfer to a large bowl, fold in figs and cream.
- Return to set in freezer till firm, and serve scoops of well-set ice cream.
- It would take about 7-8 hours to set completely.