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Walnut and Fig Ice Cream

Heat two and a half cups of milk, having reserved cold half a cup to mix with the other ingredients. A part of this half cup of cold milk use for dissolving a tablespoon of gelatine and with the rest mix two tablespoons of flour, an egg and a cup of sugar. Into the milk, heating in a double boiler, stir gradually the flour, sugar and egg. When it has come to a custard, add the dissolved gelatine, a cup of rich cream and a teaspoon of vanilla. After you have frozen the mixture add the meats of half a pound of English walnuts, weighed in the shell, and a quarter of a pound of figs. The walnuts and figs should be well chopped. Beat them well in the custard and pack. -Mrs George D. Hale.