- 4 large egg yolks
- 3/4 cup granulated sugar
- 3 tablespoons instant espresso powder
- 2 teaspoons vietnamese cinnamon (can use regular cinnamon too)
- 2 cups heavy cream
- 1 cup whole milk
- ½ teaspoon salt
- 1 tablespoon vanilla extract
- 1 cup California dried mission figs, sliced
- Whisk the yolks, 1/4 cup of the sugar, espresso powder, and cinnamon until creamy. Set aside.
- Heat the cream, milk, 1/2 cup of sugar, and salt in a medium pot and cook on medium heat for 2-3 minutes, until the sugar is dissolved and the cream is nearly simmering.
- Lower the heat and scoop a ½ cup of the cream mixture into the yolks, whisking the entire time to combine. This will temper the yolks.
- Pour the heated yolk mixture back into the cream, still whisking the entire time to combine. Then, using a spatula, gently stir the mixture while it heats. It should thicken in 3-5 minutes. You will know it’s ready when it coats the back of a spoon and holds its shape when you draw your finger through it.
- Quickly remove from heat and stir in vanilla extract.
- Pour mixture into a thick ziplock bag and chill in the fridge for at least 4 hours, and up to overnight.
- Once chilled, pour ice cream into your ice cream maker and churn according to manufacturer’s instructions. At the end, fold in California dried mission figs. Transfer to freezer-proof container and allow to harden for at least 6 hours. Then serve!