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!