1 1/2 c. sugar
1/2 tsp. salt
6 eggs
1 1/2 qt. milk, scalded
1 pt. whipping cream
1 tbsp. vanilla
1 qt. peeled, mashed, sweetened figs

Combine sugar, salt and eggs; gradually stir in scalded milk. Cook over low heat, stirring constantly until mixture thickens or coats spoon (about 20 minutes). Chill thoroughly. Add whipping cream, vanilla and figs; mix well. Freeze in electric ice cream freezer (about 25 minutes). Yields 1 gallon.