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A simple bite-size dessert that takes no time at all topped with ice cream made of Bigelow Eggnogg'n Tea. You'll wow your guests!
1 pint half-and-half
1 cup sugar
4 Bigelow Eggnogg'n Tea Bags
2 vanilla beans, split lengthwise and scraped, seeds reserved, divided
12 egg yolks
6 tablespoons butter, melted
½ cup sugar
In a medium saucepan over medium-high heat, combine the half-and-half, sugar, tea bags, and reserved seeds from 1 vanilla bean.
Cook until the mixture just begins to boil; remove from heat, and set aside.
In a medium bowl, whisk the egg yolks until smooth.
Using a ladle, pour 1 cup of the hot half-and-half mixture in a slow, steady stream into the beaten egg yolks, whisking constantly.
Remove the tea bags from the half-and-half, and then add the egg-yolk mixture to the remaining half-and-half in the saucepan.
Cook over medium-high heat, stirring constantly, until thick enough to coat the back of a wooden spoon, or until the custard reaches 180º on an instant-read thermometer.
Strain the custard through a fine-mesh sieve into a stainless-steel bowl set in an ice bath. Stir until the custard is very cold.
Freeze the custard in an ice-cream maker according to the manufacturer's instructions.
Preheat oven to 350º.
Cut each fig in half, and place each half, cut side up, in a well of a muffin pan.
In a small bowl, mix together the butter and reserved seeds from remaining vanilla bean.
Brush the top of each fig with the butter mixture, and bake for 6 minutes.
Remove figs from oven, and evenly sprinkle the cut sides of the figs with the sugar.
With a culinary torch, hold the flame about 2 inches above the surface of the figs.
Direct the flame in an even back-and-forth motion so that the sugar melts and browns.
Serve two prepared fig halves with a scoop of ice cream.
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