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Step 1
Instructions
Step 2
Bring figs, honey, brown sugar, juice, 1⁄2 tsp. salt, cinnamon, and 1⁄3 cup water to a boil in a 2-qt. saucepan over medium-high heat. Reduce heat to medium, and cook, stirring occasionally, until figs break down and mixture is thickened like jam, about 35 minutes. Remove from heat and let cool.
Step 3
Meanwhile, using a hand mixer, beat sugar and egg yolks in a bowl until pale yellow, about 5 minutes. Add remaining salt, cream, milk, and vanilla, and beat until combined. Pour into an ice cream maker and freeze according to manufacturer's instructions.
Step 4
After churning, alternate layers of ice cream and fig sauce in a storage container, and then freeze for at least 6 hours to set.