The Boston cooking-school cook book

by Fannie Merritt Farmer

Fig Ice Cream

3 cups milk

1 cup sugar

Yolks 5 eggs

1 teaspoon salt

1 lb. figs, finely chopped

1½ cups heavy cream

Whites 5 eggs

1 tablespoon vanilla

2 tablespoons brandy

Make custard of yolks of eggs, sugar, and milk; strain, add figs, cool, and flavor. Add whites of eggs beaten until stiff and heavy cream beaten until stiff; freeze and mould.