Ingredients:

  • 2 cups heavy cream
  • 1 cup whole milk
  • 6 to 8 medium fresh fig leaves
  • 1 vanilla bean pod
  • 3/4 cup granulated sugar
  • 4 large egg yolks
  • 1/4 tsp sea salt

Instructions:

  1. Combine the heavy cream, whole milk, and split vanilla bean in a heavy-bottomed saucepan.
  2. Add the torn fig leaves and bring the mixture to a very gentle simmer over medium heat; remove from heat once small bubbles form around the edges.
  3. Cover the saucepan and let the mixture steep for 30 minutes to extract the botanical aromas.
  4. In a medium bowl, whisk together the egg yolks, sugar, and salt until the mixture becomes pale yellow and slightly thickened.
  5. Slowly pour about 1/2 cup of the warm cream mixture into the yolks, whisking constantly to temper the eggs.
  6. Gradually pour the yolk mixture back into the saucepan with the remaining cream.
  7. Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon.
  8. Strain the mixture through a fine-mesh strainer, chill for 4 hours, then churn in an ice cream maker according to manufacturer instructions.