black currant ice cream with fresh figs and currant sauce  serves 4 ice cream 1 egg yolk 2 oz. confectioners' sugar 3 tablespoons lemon juice 12 oz. black currant nectar (about 350 ml or a bit less than 1½ cups) 3 tablespoons Crème de Cassis 6 tablespoons whipping cream 3 figs, peeled and diced sauce ¼ cup Crème de Cassis 2 tablespoons lemon juice ¼ cup black currant jelly garnish 4 figs confectioners' sugar 1. Beat the yolk and confectioners' sugar together until it has a thick, saucy texture. Add the nectar, liquor and lemon juice and mix well. Pour the mixture into your ice cream maker and mix until the ice cream is half frozen, depending on the machine, this take about 20 minutes. 2. Add the cream and figs and continue mixing. 3. To serve, place 1 or 2 scoops of ice cream on each plate, pour sauce over the ice cream. Quarter each fig and arrange on the plates as your fancy dictates. Sprinkle with confectioners' sugar. back