Try this Fresh Fig Ice Cream recipe, or contribute your own.Suggest a better description
Crush peeled figs with a wooden spoon. Scald the milk and cream, but do not boil; skim. Beat egg yolks and sugar together until very light. Pour hot milk over the egg yolk mixture, stirring constantly. Add the stiffly beaten egg whites and stir in the wine. Cool, then start freezing. When slightly frozen, add crushed figs; stir well. Return to freezer and finish freezing. Allow to ripen a few hours before serving. From _Our Best Recipes_ by Lena E. Sturges, Food Editor. Birmingham, AL: Oxmoor House, Inc., 1970. Pg. 132. Library of Congress Catalog Number 70-140493. Typed for you by Cathy Harned.
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|Serving Size: 1 Serving (196g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 463 (80%)|
|Amt Per Serving||% DV|
|Total Fat 51.4g||69 %|
|Saturated Fat 22.5g||113 %|
|Monounsaturated Fat 20.4g|
|Polyunsanturated Fat 6.3g|
|Cholesterol 1734.6mg||534 %|
|Sodium 88.5mg||3 %|
|Potassium 207.1mg||5 %|
|Total Carbohydrate 6.9g||2 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 6.9g|
|Protein 23g||33 %|
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Calories per serving: 580
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