- 1 cup Granulated Sugar
- 1/2 cups Heavy Cream
- 1/4 tsp G-Free Vanilla Extract
- 1/8 tsp Cinnamon
- 12 fresh California Figs, stemmed and cut in half lengthwise
- 1 Pint premium grade Vanilla Ice Cream
Dissolve sugar in 1/4 cup water in a heavy-bottomed saucepan. Set over high heat; wash down sides of pan with pastry brush. Cook, without stirring, until an amber-colored caramel forms, 8 to 10 minutes, swirling pan occasionally. Remove from heat. Carefully stir in cream. Reheat until smooth. Add vanilla extract and cinnamon. Mix well. Remove from heat. Let stand until cool. Scoop ice cream into serving bowls and arrange figs on top. Drizzle with caramel sauce.
Recipe courtesy of the California Fresh Fig Growers Association.