Fig Ice Cream

Rehydrate the Figs: Place dried figs in a bowl and cover with water. Let soak until softened, approximately 3 to 4 hours. Drain well and finely chop. (Prep time: 5 minutes, Soak time: 3-4 hours)

Create the Fig Compote: In a medium saucepan over medium heat, combine the chopped figs, 2 tablespoons of sugar, and lemon juice. Cook, stirring frequently, until the sugar is dissolved and the figs begin to soften and break down into a jammy consistency, about 4 to 5 minutes. Remove from heat and let cool to room temperature, approximately 15 to 20 minutes. Cover and refrigerate until ready to use. (Cook time: 4-5 minutes, Cool time: 15-20 minutes)

Infuse the Cream: In a heavy-bottomed saucepan, heat the half-and-half over medium-high heat until it is hot and steamy, but not boiling. This should take around 5 to 6 minutes. Remove from heat. (Cook time: 5-6 minutes)

Prepare the Custard Base: In a large bowl, whisk together the 1/2 cup of sugar, egg yolks, and salt until the mixture is smooth and pale. Temper the egg yolks by slowly drizzling 1 to 2 tablespoons of the hot half-and-half into the egg mixture while continuously whisking to prevent curdling. Pour the tempered egg mixture into the remaining half-and-half in the saucepan. Return the saucepan to medium-low heat. Cook, stirring constantly with a spatula, until the custard thickens enough to coat the back of a spoon, about 5 minutes. Be careful not to let it boil. (Cook time: 5 minutes)

Chill and Enrich: Place the saucepan with the custard in the refrigerator, stirring occasionally, until thoroughly chilled, about 30 minutes. Once chilled, stir in the sour cream and vanilla extract. Cover the saucepan and chill the custard completely for at least 3 hours, or preferably overnight, to allow the flavors to meld. (Chill time: 3+ hours)

Churn and Fold: Process the custard in an ice cream maker according to the manufacturer's instructions. During the last 5 minutes of processing, gently fold in the prepared fig compote. (Churn time: Varies based on ice cream maker, Fold time: 5 minutes)

Freeze and Enjoy: Transfer the fig ice cream to an airtight container and freeze until solid, at least 2 hours, for a firmer consistency. Before serving, let the ice cream soften slightly for easier scooping. Enjoy the taste! (Freeze time: 2+ hours)