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1
To make the sherbet, in a medium saucepan, warm the milk, sugar, and crushed mint leaves, stirring to dissolve the sugar.
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2
Remove from the heat, cover, and let steep for 1 hour.
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3
Pour the milk through a mesh strainer into a medium bowl, squeezing the mint leaves firmly to fully extract the flavor; discard the leaves.
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4
Cover the mint-infused milk and refrigerate until thoroughly chilled.
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5
Just before churning, in a stand mixer fitted with the whip attachment (or in a bowl by hand), whisk the egg whites and salt on high speed until they form soft peaks.
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6
Fold the whipped egg whites into the chilled milk.
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7
Freeze in an ice cream machine according to the manufacturers instructions.
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8
Finely chop the mint leaves and fold them into the just-churned sherbet when you remove it from the ice cream machine.
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9
To make the roasted figs, preheat the oven to 400F (200C).
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10
Remove the tough stem ends from the figs, then halve each one.
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11
Toss the figs in a shallow baking dish that holds them in a single layer with Chartreuse, honey, and thyme sprigs; turn the figs so theyre cut side down.
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12
Cover with aluminum foil and bake until the figs are soft and tender, about 25 minutes.
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13
Serve the figs warm or at room temperature with scoops of the mint sherbet.
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14
The figs benefit from being cooked in advancethe liquid that they exude during baking becomes syrupy as they sit and is perfect for drizzling over the sherbet.
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15
If possible, bake the figs a few hours or up to 2 days before you plan to serve them, then reheat them in a low oven if you want to serve them warm.
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16
If you have concerns about using uncooked egg whites, use pasteurized egg whites designated suitable for whipping, available in the refrigerated section of the supermarket.
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17
Or, you can make the sherbet without them.
