rpenmanparker 

Half and half straight out of the carton? That’s just nasty. Too fat. Although I did make some fig ice cream last week. Three cups of half and half, a cup of fit preserves, and a pinch of salt. Scald together, chill in the fridge and freeze in an ice cream freezer. Yum.

The trick of of course is to find fig preserves. If you are ever on I-10 in Breaux Bridge, LA, you can buy it at the Little Capitol convenience store at the Cecilia exit. That's what we do whenever we drive back and forth to New Orleans.

Speaking more generally, I have found that fruit jams and preserves make a tremendous shortcut source of sugar and fruit for cooking and baking. Supposing you want to make a strawberry pastry cream or custard. Just look on the bottle for the sugar content and use enough of the preserves to supply the amount of sugar the recipe calls for. The fruit just tags along. Best way to make cooked fruit desserts there is.