One word. Spectacular!!
2lbs fresh figs (about 20)
1/2 cup port wine, plus 3 tbsp
1 lemon, preferably unsprayed
3/4 cup sugar
1 cup heavy cream
1/2 tsp freshly squeezed lemon juice
1/4 cup chopped pistachios
Remove the hard stem ends from the figs, then cut each fig into 8 pieces. Put the figs in a medium non reactive saucepan with 1/2 cup port wine and zest the lemon directly into the saucepan.
Cover and cook over medium heat, stirring occasionally, for about 8 to 10 minutes until the figs are tender.
Remove the lid, add the sugar and continue to cook until it reaches a jam-like consistency.
Remove from the heat and let cool to room temperature.
Blend together with the cream, lemon juice and pistachios and 3 more tbsp of port wine.
Chill in the fridge and then put in your ice cream maker per the manufacturer’s instructions
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