Olive Oil Ice Cream with Fig Jam Swirl

Figs start falling off trees mid summer in Phoenix, which means I'm always months too late when I ask my friend for figs off her parent's tree each fall.  This year, she texted me and I snagged some! Wanting to do something special, but still summery, I dreamed up this ice cream. My favorite way to eat figs has been on toast with cream cheese, olive oil, sea salt and honey...which led me to this ice cream...which is now my new favorite way to eat figs.

It's my vision, but a mashup of the two recipes linked below with some tweaks:

https://www.bonappetit.com/recipe/olive-oil-ice-cream

https://www.deliciouseveryday.com/honey-roasted-fig-ice-cream/

Ice Cream Ingredients
1 3/4 cups whole milk
¼ cup heavy cream
¼ teaspoon kosher salt
½ cup plus 2 Tbsp. sugar
4 large egg yolks
¼ cup extra-virgin olive oil (+ up to 2 tablespoons more to taste, if desired)

Fig Jam Ingredients
2 cups of fresh figs, quartered
1 tbsp of brown sugar
2 tbsp of honey

2 tsp sea salt
2 tbsp of whiskey

Instructions

Don't forget to freeze your ice cream maker long enough in advance to make your ice cream! 

Preheat the oven to 400. Line a roasting pan with parchment paper or a silpat mat. Toss figs, honey, brown sugar and sea salt in a bowl until figs are well coated. Transfer to roasting pan. Bake for 15 to 20 minutes or until figs are caramelized. Let cool (this will go faster if you transfer to them
Once the figs have cooled place into a food processor, blender or a bowl for an immersion blender. Puree. Add more salt to taste and loosen the mixture with the whiskey. Set aside to cool.

Meanwhile, bring milk, cream, salt, and ½ cup of the sugar to a simmer in a saucepan. Stir until sugar is dissolved and remove from heat.

Whisk egg yolks and 2 Tbsp. sugar in a medium bowl until pale and thoroughly combined (about 2 minutes). Temper the eggs by slowly whisking in a little of the hot milk mixture. Continue to add a little, whisking madly, until well incoporated and the color of the eggs has paled.  Tranfer yolk mixture back into the remaining milk mixture in saucepan, whisking to be safe. Cook over medium heat, stirring constantly, until thickened  (it should coat the back of a wooden spoon after about 2–3 minutes). Strain custard through a fine-mesh sieve into a medium bowl set in a large bowl of ice water; whisk in oil. Let cool, stirring occasionally. Add more olive oil if desired. Process custard in an ice cream maker according to your maker's instructions. Once ice cream has thickened and firmed, get an airtight container and the fig jam.  Swirl some of the jam on the bottom of the container, top with ice cream, and dollop with more jam.  Continue until filled.  Don't stir or jam will melt into ice cream and no longer be a swirl! Cover and freeze until firm, at least four hours.