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1
In a medium saucepan, heat the milk, vanilla bean and scrapings, and pepper.
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2
Scald the milk, cover, and remove from heat.
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3
Let steep for 30 minutes.
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4
Combine the egg yolks and brown sugar in the bowl of an electric mixer.
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5
Beat at medium high speed until very thick and pale yellow, 3 to 5 minutes.
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6
Meanwhile, return the milk to a simmer.
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7
Remove the vanilla bean.
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8
Add half the milk to egg yolk mixture, and whisk until blended.
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9
Stir into remaining milk, and cook over low heat, stirring constantly, until mixture thickens enough to coat a spoon.
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10
Remove from heat, and immediately stir in 2 cups cream.
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11
Pass mixture through a strainer into a medium bowl set over a large bowl of ice water.
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12
Allow to chill.
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13
Meanwhile, dissolve the granulated sugar in 1 cup of water in a heavy bottomed saucepan.
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14
Set over high heat, wash down sides of pan with a pastry brush, and cook, without stirring, until an amber caramel forms, 8 to 10 minutes, swirling the pan occasionally.
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15
Remove from heat.
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16
Carefully stir in the remaining 1/2 cup cream.
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17
Add the vanilla extract, cinnamon, and 8 figs.
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18
Let stand about 15 minutes while the mixture cools and figs soften.
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19
Remove from heat, and chill.
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20
Puree caramel mixture in a blender or food processor, and set aside.
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21
Freeze ice cream in an ice cream maker according to manufacturer's instructions.
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22
Fold 1 cup of chilled caramel sauce into frozen ice cream, until large swirls of caramel form.
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23
Transfer to a plastic container, and freeze for at least 2 hours to harden.
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24
Cut remaining 16 figs in half lengthwise.
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25
Combine remaining caramel sauce and figs in a saucepan.
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26
Heat over medium heat just until figs are warm, 3 to 5 minutes, and serve warm over the ice cream.
