Fig, arugula and blue cheese salad

4 cups arugula
8 oz. fresh figs, washed and quartered
1/4 cup crumbled blue cheese
2-3 tbsp. finely chopped red onion
3 tbsp. olive oil
2 tbsp. balsamic vinegar
freshly ground pepper and salt, to taste

Mix first four ingredients in a salad bowl. Whisk oil, vinegar, salt and pepper in a small bowl, and pour over salad.

Fig and port ice cream

1/2 c dried figs, roughly chopped
1/3 c + 2 Tbsp good-quality port
1 1/2 c whole milk
1 c heavy cream
4 egg yolks
1/2 c sugar
Pinch of salt

Combine figs and port in a bowl to allow the figs to soften and absorb the port, for about 2 hours or more.
While the figs soak, combine cream and milk in saucepan over low heat, add a pinch of salt, and heat until bubbles form at the side of the pan. As it heats up, whisk egg yolks with sugar until they turn pale yellow. When the milk mixture is ready, add the hot milk mixture by the tablespoon to the eggs, making sure to keep whisking so the eggs do not scramble. Then add back to saucepan and turn on medium-low heat.
Keep stirring over heat until custard thickens and coats the back of a spoon. Then take off heat, cover and refrigerate until it cools. After the figs have soaked, use a few pulses of an immersion blender to chop the figs to small shreds, but do not puree. Combine with custard and refrigerate overnight.
Freeze in your ice cream maker.

Recipe from fromlabtokitchen.com