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.
From _Our Best Recipes_ by Lena E. Sturges, Food Editor. Birmingham,
AL: Oxmoor House, Inc., 1970. Pg. 132. Library of Congress Catalog
Number 70-140493. Typed for you by Cathy Harned.
