Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 qt Fresh, peeled pink figs 6 Egg yolks
-- (Celeste variety) 1 1/4 c Fine, granulated sugar
1 pt Whole milk 6 Egg whites; stiffly beaten
1 pt Heavy cream 3 tb Cream sherry wine

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.

Yield: 6 to 8 servings.

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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