Fig Ice Cream with Fresh Figs

Instructions:

1. Combine the quartered figs, sugar, lemon juice, and cinnamon in a saucepan over medium heat. Simmer for 15–20 minutes, stirring occasionally, until the figs have broken down into a thick, jammy consistency and the liquid has reduced by half. Remove from heat and let cool completely.
2. In a medium pan, heat the milk, half of the sugar, and salt until it just begins to simmer. While the milk heats, whisk the egg yolks and the remaining sugar in a bowl until pale and thick.
3. Slowly drizzle one ladle of the hot milk into the eggs, whisking constantly to prevent scrambling. Gradually pour the tempered egg mixture back into the pan with the remaining milk. Cook on low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon.
4. Stir the vanilla extract into the custard and strain through a fine-mesh sieve into a bowl. Stir in the heavy cream and the cooled fig reduction.
5. Cover and chill the mixture in the refrigerator for at least 6 hours.
6. Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer to a container and freeze for 4 hours to firm up.