Ingredients:

  • 1 lb fresh figs, stemmed and quartered
  • 3 tbsp honey
  • 1 tsp lemon juice
  • 1/4 tsp salt
  • 2 cups heavy whipping cream, chilled
  • 1 can (14 oz) sweetened condensed milk
  • 2 tsp vanilla bean paste
  • 1 tbsp lemon juice

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Toss the quartered figs with honey, 1 tsp lemon juice, and salt on a parchment-lined baking sheet.
  3. Roast for 15–20 minutes until the figs are softened and the honey has turned a deep, mahogany-colored glaze.
  4. Remove from oven, let cool completely, and lightly mash with a fork for a chunky puree.
  5. Pour the chilled heavy cream into a cold mixing bowl and beat on medium-high speed until stiff peaks form.
  6. In a separate bowl, stir together the sweetened condensed milk, vanilla bean paste, and 1 tbsp lemon juice until smooth.
  7. Gently fold the whipped cream into the condensed milk mixture using a rubber spatula with a cut-and-fold motion.
  8. Pour half of the vanilla base into a freezer container, spoon half of the cooled fig mixture over the cream, and repeat with the remaining cream and figs.
  9. Use a knife or skewer to gently swirl the figs through the cream to create ribbons of fruit.
  10. Freeze for at least 6 hours or overnight.