Preheat your oven to 450°F (232°C). Clean the mission figs and remove their stems, then halve each fig carefully.

Melt unsalted butter in a skillet over medium heat, add honey and a pinch of salt. Arrange halved figs in the skillet cut-side up and roast for about 10 minutes until tender and bubbling.

Allow roasted figs to cool and then strain your ricotta cheese through a fine-mesh sieve. Combine the strained ricotta with heavy cream and honey, blending until smooth.

Transfer the blended mixture to a bowl, taste, and adjust sweetness if needed. Let it chill in the refrigerator for at least 4 hours.

Pour the cold mixture into an ice cream maker and churn according to the manufacturer’s instructions (typically around 20-25 minutes).

Transfer churned ice cream to an airtight container, press plastic wrap onto the surface to prevent ice crystals, and freeze until solid (at least 4 hours, ideally overnight).