;figs 1 ts Vanilla In a small skillet over medium heat, melt the butter. Add the almonds and saut=E9 until just golden. Remove the almonds and dry on paper towel. Put aside for later. In a medium saucepan, over medium heat, bring the milk to a simmer. Remove the pan from the heat and set aside. In a stainless steel bowl, or double boiler, whisk the yolks with the sugar and salt for 3 minutes, or until pale yellow. Add hot milk slowly while whisking. Place the stainless steel bowl over a pan of simmer water and cook whisking constantly, for 8 to 10 minutes, or until the custard is thick enough to coat the back of a spoon. Remove the custard from the water and stir in the chilled cream, mashed figs, vanilla, and almond= extract. Chill the mixture for 30 minutes, then pour into an ice cream maker and freeze according to the manufacturer's directions. Makes about 1 quart.=20 Flora Isabella Castillo First-prize winner of the Epicurious Ice Cream Contest=20 ~=20 Recipe By : Flora Isabella Castillo winner of the Epicurious Ice Cream

Peeled and mashed rich ripe