Fig Walnut Chocolate Chip Ice Cream

Recently a neighbor stopped by, gave me a few jars of preserved figs and a bag of walnuts and said,  "Do something with these."  And so these items sat on my kitchen counter for a few days while I pondered...

Given the 100 degree plus temperature we've been experiencing the past few weeks, it didn't take long for me to decide to turn (or more like churn) my little gift into ice cream.  It was the right decision. The combination of the figs, walnuts and chocolate chips (I added) are a marriage made in ice cream heaven!  
 And since I always have neighbors just dropping in to see 'what's cooking,' I invited another neighbor to taste my creation.  A man of few words, his comment was: "The delicate flavor of the figs comes through beautifully, and the texture of the chocolate chips and walnuts is to die for.  Those B&J guys would be envious."  I couldn't have said it better.

Fig Walnut Chocolate Chip Ice Cream Recipe
(Makes about 1-1/2 quarts)

Ingredients

1-1/2 cups whole milk

1-1/2 cups heavy cream

1 teaspoon vanilla extract

4 large egg yolks

1/2 cup sugar

1 cups chopped figs, (fresh or preserved)

1/2 cups chopped walnuts

1/2 cup mini chocolate chips

Preparation

Put milk, and 1 cup cream into a med saucepan and heat over medium heat until slightly bubbling on side of pan, about 5 minutes.  Remove from heat.

Combine egg yolks, sugar, remaining 1/2 cup cream and vanilla in a bowl and whisk until smooth.  Gradually 1/2 cup of the hot milk mixture into the egg mixture to temper; then add egg mixture back into the saucepan.  Cook over medium heat, stirring constantly with a wooden spoon, until it is thick enough to coat the back of the spoon, about 4-6 minutes.  Do not let boil. 

Strain through a sieve, into a bowl. Place the bowl into a larger bowl filled with ice and water.  Stir occasionally to cool.  Cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skim from forming.  Refrigerate until chilled, at least 3 hours or overnight.

Pour the custard into an ice cream maker and freeze according to manufacturers instructions.  Add figs, chocolate and walnuts after the custard is nearly frozen - about five minutes before removing from the machine.  Transfer to a freezer-safe container, cover and freeze until firm.