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| 1 ca. 1 Liter | Fresh, peeled pink figs (Celeste variety) |
| 1 x ca. 1/2 Liter | Whole milk |
| 1 x ca. 1/2 Liter | heavy cream |
| 6 | egg yolks |
| 1 1/4 Tasse | Fine, granulated sugar |
| 6 | egg whites stiffly beaten |
| 3 Esslöffel | Cream sherry wine |
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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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