Honey Roasted Fig Ice Cream in 30 Minutes

Instructions:

1. Preheat oven to 375°F (190°C). Place halved figs cut-side up on a parchment-lined baking sheet.
2. Drizzle honey and lemon juice over the figs and sprinkle with salt. Roast for 12–15 minutes until mahogany-colored and syrupy. Let cool completely.
3. In a large bowl, beat chilled heavy cream using an electric mixer until stiff peaks form.
4. Gently fold in the sweetened condensed milk, vanilla extract, and salt using a spatula until the mixture is smooth and cohesive.
5. Pulse half of the roasted figs and their syrup in a blender until smooth.
6. Swirl the blended fig puree and the remaining whole roasted fig halves into the cream base using a figure-eight motion to create ribbons of fruit.
7. Transfer mixture to a freeze-safe container and freeze for at least 6 hours until firm.