Instructions: Crush peeled figs with a wooden spoon. Scald the milk and cream, but do not
boil; skim. Beat egg yolks and sugar together until very light. Pour hot milk over the egg yolk mixture, stirring constantly. Add the stiffly beaten egg whites and stir in the wine. Cool, then start freezing. When slightly frozen, add crushed figs; stir well. Return to freezer and finish freezing. Allow to ripen a few hours before serving.

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