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:

1. Dissolve corn flour in 1/4 cup cold milk, keep aside.
2. Boil remaining milk till it is 2/3 rd in volume.
3. Add sugar, stir till dissolved.
4. Add corn flour paste, stirring continuously till it boils.
5. Simmer for 2-3 minutes, stirring occasionally.
6. Take off fire, add essence and cool to room temperature.
7. Freeze in shallow ice cream tray, covering with plastic.
8. Allow to set, but don’t let it harden too much.
9. Whip cream till fluffy.
10. Mash fresh figs to desired consistency, or crush soaked ones in a mixer.
11. Break ice cream, whip till fluffy but not liquefied. (You can use an electric mixer, but make sure it does not become liquid).
12. Transfer to a large bowl, fold in figs and cream.
13. Return to set in freezer till firm, and serve scoops of well-set ice cream.
14. It would take about 7-8 hours to set completely.