400g fresh figs quartered
2 tablespoons brown sugar
1 tablespoon honey
2 tablespoons vodka
2 cups full fat milk
2 cups heavy cream
2 teaspoons vanilla extract
6 egg yolks
3/4 cup sugar

First roast your figs. Preheat the oven to 200C/400F. Toss the figs, honey and brown sugar in a bowl on a roasting tray lined with parchment paper. Bake for 15 to 20 minutes, until just starting to caramelize and set aside to cool. Once cooled pulse the figs and vodka in a food processor until it reaches your desired consistency. I like it to be a bit chunky in places so I might puree 3/4 of the figs entirely and roughly chop the remaining figs by hand.

Now, place the milk, cream, and vanilla extract in a large saucepan and bring to a boil. While the mixture is heating combine the egg yolks and sugar in the bowl of an electric mixer fitter with a whisk attachment. Whisk until the mixture is lightly thickened and then gradually add the hot milk mixture into the egg yolks. Do this slowly so as not to curdle the eggs.

Pour the mixture back into the saucepan and return to a medium low heat and stir and check the consistency by turning the spoon over and running your finger through the mixture that has coated the spoon. If the line from your finger remains clear then the custard is ready. Pour the custard into a large bowl and cover with cling film (place it directly on the custard to avoid a skin forming on the top) and refrigerate until completely cold.

Strain the custard through a fine mesh sieve and pour into the ice cream maker and churn according to the manufacturers instructions. When the ice cream is almost done add the pureed figs to the machine and incorporate as much or as little as you'd like. Transfer into a container, cover and freeze for at least 2 hours before serving.