Fig and Amaretto Ice Cream (No-Churn)

Ingredients

1 pound ripe figs (you can also use Organic Sun-dries Figs figs.)

2 Tablespoons light brown sugar

1 tablespoon fresh lemon juice

1/4 teaspoons cinnamon

4 tablespoons amaretto liqueur (Optional) You can used 1 tablespoons of Almond Extract

1 (14-ounce) can sweetened condensed milk

1 pint of heavy cream, chilled

2 tablespoons confectioners" sugar

1 teaspoon vanilla extract

Method

-Place a metal loaf pan into the freezer to chill

-Removed the tips of the figs and dice the figs; and than combine the figs, brown sugar and lemon juice in a heavy-bottomed saucepan and stir to dissolve the sugar.

-Set the saucepan over medium heat and using a potato masher, mash the fruit little as it heats up-bring to a boil, lower heat and simmer the figs for a few minutes to softened them up

-Transfer the fig mixture to a bowl, stir in the cinnamon and amaretto (if you are not using the amaretto, add the Almond extract.) Let cool for about 30 minutes to room temperature, then whisk in the condensed milk.

-Whip the chilled heavy cream with the confectioner's sugar and vanilla extract to stiff peaks.

-Gently fold the whipped cream into the fig mixture; using a spatula pour the combined mixture into the chilled loaf pan, smooth the top. Cover tightly with plastic wrap and place into your freezer overnight