Fig Ice Cream

Instructions

1. 1

   This is an old Louisiana recipe. 1 cup granulated sugar 1/4 cup water 1 tablespoon vinegar Pinch of salt 2 egg whites, stiffly beaten 1 quart crushed, peeled figs 1 1/2 cups milk Combine sugar, water, vinegar and salt and bring to a boil.

2. 2

   Cook to the thread stage (230 degrees F).

3. 3

   Pour syrup slowly over egg whites, beating constantly until mixture is thick and smooth.

4. 4

   Fold in figs and milk.

5. 5

   Pour mixture into an ice cream maker and freeze according to manufacturer's directions.

6. 6

   Makes 3 quarts.

7. 7

   Variation: One (29-ounce) can apricots or any other fruit (crushed and pushed through a sieve) can be used in this recipe, the amount determined by the strength of the fruit.