Ingredients
4-inch
strip fresh lemon zest
4-inch
strip fresh orange zest
1/4
cup Amontillado Sherry
12
soft (moist) dried Calimyrna figs (10 oz), tough stems removed and figs halved lengthwise
Garnish: candied orange zest
Directions
2.
Bring half-and-half with lemon and orange zests and cinnamon stick just to a boil over moderate heat. Cover and let stand off heat 25 minutes, then reheat to a simmer. Discard zests and cinnamon stick.
3.
Whisk together yolks, sugar, and Sherry in a large bowl until smooth. Gradually whisk in hot milk mixture. Transfer custard to cleaned saucepan and cook over moderately low heat, stirring constantly, until thickened enough to coat back of a wooden spoon and an instant-read thermometer registers 170°F.
4.
Pour custard through a fine sieve into a bowl and cover surface with wax paper to prevent a skin from forming. Chill until thoroughly cold, about 3 hours. Freeze in an ice-cream maker. Transfer to an airtight container and freeze until firm.
6.
Bring figs, Sherry, juice, and honey, covered, to a boil in a small saucepan. Simmer, covered, just until figs are tender, about 40 minutes, then uncover and simmer until liquid is reduced to about 1 cup, about 8 minutes. Cool figs in syrup.
7.
Serve ice cream with honeyed figs and syrup.
9.
Ice cream can be made 3 days ahead.
10.
You can also prepare figs 3 days ahead and chill, covered.
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