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1 cup granulated sugar
1/4 cup water
1 tablespoon distilled white vinegar
Pinch of salt
2 large egg whites, stiffly beaten
4 cups crushed fresh figs
1 1/2 cups milk

Combine sugar, water, vinegar and salt in a saucepan. Over moderate heat, boil rapidly to the thread stage, 230 degrees F on a candy thermometer. Pour mixture in a thin stream into the beaten egg whites and then combine with figs. Stir in milk. Pour mixture into an ice cream maker and freeze according to manufacturer's directions.

Makes 1 to 1 1/2 quarts.

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• Thai Ice Cream
• Fig Ice Cream