INGREDIENTS

INSTRUCTIONS

Rice pudding: Bring the milk to the boil (very slowly) with the
vanilla pod and seeds in a heavy based saucepan. Add the washed rice,
bring slowly back to the boil stirring constantly then simmer for
approx 30 minutes (stirring occasionally) until the rice is tender  and
the milk has been absorbed. Whisk together the egg yolks and  sugar.
Pour the hot rice onto the egg mix and return to the pan. Put  the pan
over a low heat and stir with a spatula until the mixture  thickens.
Pour into a container and cool.  Basic ice cream mix: Bring the cream,
milk and vanilla slowly to the  boil. Whisk the yolks and sugar
together. Pour boiling milk mixture  onto yolks stirring constantly,
return to a clean pan. Put on a low  heat and stir constantly and
gently with a spatula until the mixutre  thickens enough to coat the
spatula (take care not to boil). Pass  through a sieve into a clean
container.  Red wine syrup: Bring very slowly to the boil (all
ingredients  together) and simmer until the consistency is of a thick
syrup. Add  one small glass of crme de cassis, leave to cool and pass
through a  sieve.  Cut the 12 figs in half, place in a pan, inside
facing uppermost.  Pour over red wine syrup. Cover with a lid and place
over a low heat  until the figs are tender approx 5-7 minutes. leave to
cool. Store in  an airtight jar until needed.  Liquidise equal amounts
of ice cream mix to figs/syrup until very  smooth. Churn in a
sorbetiere. Serve immediately or transfer into a  plastic container and
freeze until required.  Converted by MC_Buster.  Converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 1241
Calories From Fat: 417
Total Fat: 46.5g
Cholesterol: 1447.8mg
Sodium: 969.8mg
Potassium: 1083.3mg
Carbohydrates: 168.6g
Fiber: 23.1g
Sugar: 56.6g
Protein: 46.4g