11 Fig Ice Cream
Put 3-1/2 cupfuls of milk in a double boiler and as soon as it comes to
a boil stir in two tablespoonfuls of corn-starch that has been mixed
with 1/2 a cupful of cold milk. Cook for ten minutes. Beat together 3
eggs and a cup and a half of sugar. Pour the cooked corn-starch and milk
on this, stirring all the time. Put back again on the fire, and add 1
tablespoonful of gelatine which has been dissolved in 4 tablespoonfuls
of cold water. Cook three minutes. Set away to cool. When cold add 1 pt.
of cream and 1 tablespoonful of vanilla and freeze. When the mixture has
been freezing for ten minutes, take off the cover and add 2 cupfuls of
chopped figs. Cover again and freeze hard.