I used almond milk for this ice cream but you can use any milk you like. You can substitute the dried figs for dates or apricots if you prefer or leave them out all together. I made half of mine with no figs and half with. I used my Thermomix but you can definitely just make it on the stove.
250g almond milk (or milk of your choice)
250g coconut cream (or cream of your choice)
2 egg yolks (you can add up to 5 yolks depending on how creamy you want it)
1-2 tsp mixed spice (depending on your tastes, I used 2… Maybe more)
Seeds of 1 vanilla pod (optional)
Stevia to taste (you can use a few tbsp agave, maple syrup or honey if you like instead)
1 cup chopped dried figs
1 cup toasted flaked almonds
In a heavy based saucepan add milk, cream, stevia (or sweetener), vanilla, spices and bring to the boil. Remove from heat. In a separate bowl whisk egg yolks and slowly add a cup of the hot milk to the yolks while whisking. Return the pot to the heat over a low simmer and gradually add the yolk mix into the milk slowly (keep whisking). Continue to gently whisk/stir for 10-15 minutes or until the mix coats a spatula. Remove from heat, add 3/4 figs and pour into a plastic container with lid. (If you have an ice cream maker you can pop it in there now to churn). Freeze for about 4hrs until set but not hard. Cut into squares and place in food processor and blitz until completely combined. Stir through almonds and remaining figs and refreeze for another 3-4hrs. You are ready to serve.