2 1/2 cups (600 ml) whole milk
1 1/2 cups (360 ml) cream
1/3 cup (80 ml) honey
1 sprig rosemary, about 5-6″ (15 cm) long
1 1/4 cups (300 ml) chopped figs
In a small saucepan, combine honey and milk. Cook over medium-low heat, stirring occasionally, until honey is dissolved.
Remove from heat.
Add rosemary sprig and cream. Refrigerate until cold.
Pour cream/honey/milk mixture into ice cream maker and process. When mixture is almost finished, add chopped figs.
Freeze until hard, about 3 hours.
Notes: You can replace the honey with 3/4 cup of sugar.
You can make this without an ice cream maker. Add mixture to a freezer container and stir every hour, pulling the frozen edges into the center each time. Add figs when the mixture starts to thicken. Stir each half hour until frozen solid. This will be a less smooth ice cream, a bit more icy, and harder to scoop. The more often you stir it, the creamier and better your ice cream will be.
I grow both rosemary and mission figs in my garden.