First, make the fig infusion. Warm
To make the ice cream, measure
Whisk the egg yolks and sugar in a large bowl to a thick white paste. Gradually pour the figgy cream infusion over the egg yolks in a steady stream, whisking continuously. Pour the mixture back into the pan and heat to 78°C. Don’t stop mixing until the custard is cooked.
Pass the custard through a fine sieve and allow to cool. Chill overnight then churn in an ice-cream machine according to the manufacturer’s instructions before transferring to a freezer-proof container. Keep in the freezer for up to 3 months.