Instructions: In a medium saucepan, combine figs and sugar over medium heat. Cook, stirring occasionally, until figs break down and sugar is dissolved, about 10 minutes. Remove from heat and let cool slightly. In a blender, puree fig mixture until smooth. In a large bowl, whisk together heavy cream, whole milk, vanilla extract, and salt. Stir in fig puree until well combined. Cover and refrigerate until well chilled, at least 4 hours or overnight. Churn mixture in an ice cream maker according to manufacturer's instructions. Transfer churned ice cream to a freezer-safe container and freeze until firm, about 4 hours. Serve and enjoy!