1 lb Very ripe figs

      3 tb Water

  1 1/2 c  Whipping cream

    1/2 c  Sugar; plus:

      1 tb Sugar

      3    Egg yolks

           Vanilla; to taste
           Cognac or brandy (optional)
           -- to taste
  Wash the figs, cut off the stem ends, and cut in quarters into a
  non-corroding saucepan.  Add the water and cook slowly until very tender,
  about 20 minutes, stirring often.  The cooking time will depend on the
  variety of fig you are using and how thick the skin is.  Coarsely chop the
  figs in a food processor, or put them through a food mill, or crush well
  with a potato masher.  Warm 1 cup of the cream with the sugar in a
  non-corroding saucepan, stirring occasionally, until the sugar has
  dissolved.  Whisk the egg yolks just enough to mix them and whisk in some
  of the hot cream mixture to warm them.  Return to the pan and cook over low
  heat, stirring constantly, until the custard coats the spoon.  Strain
  through a medium-fine strainer into a container.  Add the remaining cream
  and 1-1/2 cups of the fig puree.  Flavor to taste with a few drops each of
  vanilla and Cognac or brandy.  Chill thoroughly.  Freeze according to the
  instructions with your ice-cream maker.