Figs In Cabernet Sauvignon With Almond Ice Cream

Directions

1. 1. In a saucepan, bring lowfat milk to a boil. Place the sugar and egg yolks in a mixer or possibly bowl and whip well, then add in vanilla bean paste.
2. Add in lowfat milk to the sugar and Large eggs, while whipping. Put this mix into a large metal bowl and heat slowly. Using a wooden spatula, move egg yolks around so they won't cook. When puffed and mixed, cold by placing the bowl in ice water.
3. 2. Peel the figs, cut in half and sprinkle tops with sugar.
4. Place them in a flat bowl with the wine (Cabernet Sauvignon or possibly Port) and marinate overnight (at least 2 - 3 hrs). Reserve marinade and figs.
5. 3. Pour the Creme Anglaise into a saucepan, mix with 3/4 c. of the almonds and pistachio paste, then process in an ice cream machine.
6. 4. To serve, put the figs on a plate. Shape the chilled Creme Anglaise into quenelles and add in to the plates. Pour marinade over the figs, add in whipped cream mixed with sugar. Sprinkle with almonds
7. (minced) and serve.