1 lb Very ripe figs
3 tb Water
1 1/2 c  Whipping cream
1/2 c  Sugar; plus:
1 tb Sugar
3    Egg yolks
Vanilla; to taste
Cognac or brandy (optional)
-- to taste

Wash the figs, cut off the stem ends, and cut in quarters into a
non-corroding saucepan. Add the water and cook slowly until very tender,
about 20 minutes, stirring often. The cooking time will depend on the
variety of fig you are using and how thick the skin is. Coarsely chop the
figs in a food processor, or put them through a food mill, or crush well
with a potato masher. Warm 1 cup of the cream with the sugar in a
non-corroding saucepan, stirring occasionally, until the sugar has
dissolved. Whisk the egg yolks just enough to mix them and whisk in some
of the hot cream mixture to warm them. Return to the pan and cook over low
heat, stirring constantly, until the custard coats the spoon. Strain
through a medium-fine strainer into a container. Add the remaining cream
and 1-1/2 cups of the fig puree. Flavor to taste with a few drops each of
vanilla and Cognac or brandy. Chill thoroughly. Freeze according to the
instructions with your ice-cream maker.