Purée the figs in a food processor or blender. Transfer the purée to a 10-inch skillet with 1/3 cup of the sugar. Cook over medium heat, stirring often to prevent sticking, until the figs have thickened into a jam, about 30 minutes. In a saucepan, heat the cream, honey, and aniseed over medium heat. Bring to a boil, stirring to dissolve the honey. Whisk a little of the hot cream into the egg yolks, and then whisk them back into the pan. Cook over low heat, stirring constantly, until the mixture thickens and coats the spoon. Immediately transfer to a bowl. Stir in the fig purée and crème fraîche and chill thoroughly. Whisk the egg whites until foamy; add the remaining 2 Tbs. sugar and continue beating until soft peaks form. Fold the egg whites into the cooled fig purée, and then freeze in an ice-cream maker following the manufacturer's instructions.
nutrition information (per serving):
per 1/2 cup;
sat fat g
Photo: Laurie Smith