Active Time

　　15 min

　　Total Time

　　5 1/2 hrs

　　(Gelat de Crema Catalana i Xerès amb Mel i Figues)

　　The mellow, almond flavor of Amontillado Sherry works especially well in this rich, creamy dessert.

　　

Ingredients

Makes 6 servings

　　

For ice cream

3 cups half-and-half

　　4-inch strip fresh lemon zest

　　4-inch strip fresh orange zest

　　1/2 cinnamon stick

　　8 large egg yolks

　　1/2 cup sugar

　　1/4 cup Amontillado Sherry

　　

For figs

12 soft (moist) dried Calimyrna figs (10 oz), tough stems removed and figs halved lengthwise

　　1 cup Amontillado Sherry

　　1 cup fresh orange juice

　　6 tablespoons honey

　　Garnish: candied orange zest

　　

Make ice cream:

Step 1

Bring half-and-half with lemon and orange zests and cinnamon stick just to a boil over moderate heat. Cover and let stand off heat 25 minutes, then reheat to a simmer. Discard zests and cinnamon stick.

　　

Step 2

Whisk together yolks, sugar, and Sherry in a large bowl until smooth. Gradually whisk in hot milk mixture. Transfer custard to cleaned saucepan and cook over moderately low heat, stirring constantly, until thickened enough to coat back of a wooden spoon and an instant-read thermometer registers 170°F.

　　

Step 3

Pour custard through a fine sieve into a bowl and cover surface with wax paper to prevent a skin from forming. Chill until thoroughly cold, about 3 hours. Freeze in an ice-cream maker. Transfer to an airtight container and freeze until firm.

　　

Make figs:

Step 4

Bring figs, Sherry, juice, and honey, covered, to a boil in a small saucepan. Simmer, covered, just until figs are tender, about 40 minutes, then uncover and simmer until liquid is reduced to about 1 cup, about 8 minutes. Cool figs in syrup.

　　

Step 5

Serve ice cream with honeyed figs and syrup.

　　Cooks' notes:

　　·Ice cream can be made 3 days ahead.

　　·You can also prepare figs 3 days ahead and chill, covered.