inspired by chef Russell Moore from Camino Restaurant
1 1/2 cups heavy cream
2/3 cup sugar
3 fig leaves, chopped into 1/2" strips
1.5 cups half and half
6 egg yolks
pinch of salt
Combine heavy cream, sugar, and fig leaves in a medium-sized saucepan. Bring to just under the boil. Take off the heat and leave to infuse for an hour or so.
Whisk together half and half, egg yolks, and salt. Set aside.
Prepare a water bath. Place fine strainer over a medium-sized bowl. Immerse bottom of bowl in a larger bowl filled with ice and water. Set aside.
Strain fig leaves out of infused. Warm cream back up to just under the boil. Slowly whisk cream into half and half/egg mixture. Place back on medium heat. Stir with a wooden spoon until mixture thickens. It's done when you drag your finger across the back of the spoon and it leaves a trail.
Pour mixture through the strainer into the bowl that's over the ice bath. Leave bowl in the ice bath until the custard is cool. Stir every 10 minutes or so. Place saran wrap on top surface of custard to prevent a skin from forming. Refrigerate custard for several hours. Freeze ice cream according to manufacturer's directions. Freeze for a few hours before serving.