Ice Cream Base:

1. 3 ½ cups cream base (heavy cream + whole milk)
2. ¾ cup ricotta cheese (full-fat for creaminess)
3. ½ cup honey (plus extra for drizzling)
4. ¼ cup sugar
5. 1 tsp vanilla extract
6. ¼ tsp cinnamon (optional)
7. ¼ tsp salt

Fig Swirl:

1. 1 cup dried figs (or fresh figs if in season)
2. ¼ cup water
3. 2 Tbsp honey

Make the Fig Swirl:

1. Chop the figs into small pieces and place them in a saucepan with water, honey, and lemon juice.
2. Simmer over medium-low heat for about 5 minutes, stirring until the figs soften and form a jam-like consistency.
3. Remove from heat and let cool to room temperature.

Prepare the Ice Cream Base:

1. In a blender or food processor, blend the ricotta cheese, honey, sugar, vanilla extract, cinnamon (if using), and salt until smooth.
2. Add in the cream base and pulse until fully combined.
3. Transfer the mixture to an airtight container and refrigerate until very cold (at least 4 hours, preferably overnight).

Churn & Add the Fig Swirl:

1. Pour the chilled ice cream base into your ice cream maker and churn according to the manufacturer’s instructions.
2. Once the ice cream reaches a soft-serve consistency, gently swirl in the fig mixture using a spoon or spatula.
3. Transfer to a container, drizzling extra honey on top for added sweetness.

Freeze & Enjoy:

1. Cover and freeze for 6–8 hours or overnight for a firm, scoopable texture.
2. Serve in a bowl, cone, or alongside nuts and fresh figs for an extra-special touch!