Camino, I saw your post and couldn't resist posting this recipe :-)

FRESH FIG ICE CREAM

Yield: 6 servings

1 qt Fresh, peeled pink figs (Celeste variety)
1 pt Whole milk
1 pt Heavy cream
6 Egg yolks
1 1/4 c Fine, granulated sugar
6 Egg whites; stiffly beaten
3 tb Cream sherry wine

Crush peeled figs with a wooden spoon. Scald the milk and cream, but do
not boil; skim. Beat egg yolks and sugar together until very light. Pour hot
milk over the egg yolk mixture, stirring constantly. Add the stiffly beaten
egg whites and stir in the wine. Cool, then start freezing. When slightly
frozen, add crushed figs; stir well. Return to freezer and finish freezing.
Allow to ripen a few hours before serving.