Spanish: Spanish Cream 03 by Recipe Cottage

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	Spanish Cream 03

		SHERRY CREMA ICE CREAM Makes 6 servings. 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 12 soft dried Calimyrna figs (10 oz), tough stems removed and halved lengthwise 1 cup Amontillado Sherry 1 cup fresh orange juice 6 tablespoons honey candied orange zest 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. 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 170F. 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. 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. Serve ice cream with honeyed figs and syrup.