Fig honey ice cream
Place the figs in a bowl and drizzle the honey on top, cover and leave in the fridge overnight.
Transfer the figs to a pan over a medium heat and bring to the boil. Cook for about 3 minutes until soft.
Whip the cream until firm and chill in the fridge.
Beat the egg yolks in a separate bowl until pale. While beating, slowly pour the warm fig honey mixture over and beat for about 3 minutes until well combined.
Gently fold the cream into the fig mixture using a rubber spatula.
Pour the ice cream into a freezing container and freeze for at least 2 hours until set.