Ingredients:

  • 1 lb fresh figs, stemmed and quartered
  • 3 tbsp honey
  • 1/2 tsp ground cinnamon
  • 1 pinch sea salt
  • 1 cup heavy cream, chilled
  • 3/4 cup plain Greek yogurt, full fat
  • 1/2 cup honey
  • 1 tsp vanilla extract
  • 1 pinch sea salt

Instructions:

  1. Preheat oven to 350°F (175°C). Toss quartered figs with 3 tbsp honey, cinnamon, and a pinch of salt on a parchment-lined baking sheet. Roast for 20–25 minutes until mahogany-colored and bubbling, then cool completely.
  2. Place the roasted figs and pan syrup into a blender. Add 1/2 cup honey, Greek yogurt, vanilla, and a pinch of salt. Blend until smooth.
  3. In a separate bowl, whip the chilled heavy cream until soft peaks form, then gently fold the fig puree into the whipped cream using a spatula.
  4. Pour the mixture into an ice cream maker and churn according to manufacturer directions (typically 20–25 minutes) until soft-serve consistency.
  5. Transfer the ice cream to an airtight container and freeze for at least 6 hours to firm up.