1. Wash the figs and cut off the head and tail;
2. Use a piece of baking paper, cut into a small pot size, and cut out the air holes;
3. Put the red wine, water, white sugar, and cinnamon sticks in the main ingredients into a small pot, heat over medium heat, and keep stirring until the sugar melts, add the washed figs, boil and turn to low heat;
4. Cover the cut baking paper as a lid and cook for 10 minutes until the figs can be inserted through a toothpick;
5. Cool the cooked figs, pour them into a container, and keep them in the refrigerator for more than two hours; take out 3 figs and part of the soup after refrigerating, and store them in the refrigerator in another container for later use;
6. Put 5 figs and the rest of the soup in a food processor, beat them into a puree, and set aside;
7. Add the milk and white sugar to the milk pot, heat it on a low heat until the sugar melts, remove from the heat, reduce the temperature, and set aside;
8. Take out the refrigerated fig puree, pour whipped cream into the container, and beat it slightly;
9. Pour half of the fig puree into the whipped cream, stir with egg extract, then pour in the cooled milk, stir with egg extract, and put the mixed liquid in the refrigerator first;
10. Take out the frozen ice cream bucket, press the base, insert the stirring rod, and put it into the bread machine;
11. Press the "kneading" button on the bread machine to start running, pour the mixed liquid into the ice cream bucket,
12. After running a program for 15 minutes, the ice cream has begun to thicken;
13. To eat hard, dig out the ice cream, store it in a fresh-keeping box, and freeze it in the refrigerator;
14. Freeze for about 2 hours, the ice cream becomes hard; because there is red wine, the ice cream is very easy to dig; because there is no egg yolk, the ice cream is very easy to melt;
15. When you eat it with cooked figs and other fruits, an afternoon tea snack will come out.
Tips:Figs boiled in red wine have no astringency and taste better when used for ice cream.
