Custard base for cognac laced fig ice cream..ready to chill in refrigerator overnight. Will churn in ice cream maker tomorrow. Add the scopped out flesh of 3 pounds of dried Calimyrna Figs and 2 tablespoons of cognac to a basic egg rich ice cream base. Blend until smooth in a blender or food processor. Chill for at least 4 hours. Process according to your ice cream makers instructions. Think "rum raisin" ice cream...but on a whole other level.