Demerara Sugar Ice Cream with Roasted Kadota Figs and Madeira Glaze

Components

• 20 Roasted Kadota Figs
• 20 g / .71 oz Demerara sugar

Assembly

1. Cut the figs into quarters. Warm them in a 160°C / 325°F oven for 4 minutes. Place 4 quarters on a plate in a standing position, facing in the same direction.
2. Spoon a small amount of sugar on the plate next to the figs.
3. Scoop a medium quenelle (30 g