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1
In a saucepan, combine the milk, cream, and 2 tablespoons of the sugar and bring to a simmer.
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2
Meanwhile, in a mixer or other metal bowl, whisk the egg yolks and the remaining 2 tablespoons sugar until thickened and lightened in color.
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3
Gradually whisk in one third of the warm milk mixture to temper the egg yolks.
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4
Return the mixture to the saucepan and stir over medium heat until the custard has thickened and coats the back of a wooden spoon.
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5
Pour the custard into a bowl set in an ice-water bath and stir in the honey to combine.
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6
Let the mixture cool to room temperature, then strain it into a container and refrigerate at least 5 hours, or overnight (for the creamiest texture).
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7
Freeze the cold custard in an ice-cream machine.
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8
Remove to a covered container and freeze for several hours, or until hardened.
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9
Preheat the oven to 400 degrees F.
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10
Wash and dry the figs.
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11
Slice off and discard the tops.
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12
Make a small slit in the center of the top of each fig and insert a section of vanilla bean.
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13
Melt the butter over medium heat in an ovenproof skillet large enough for all the figs to stand in one layer.
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14
Stir in the sugar to dissolve.
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15
Stand the figs in the butter and add any remaining vanilla beans to the pan.
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16
Place the pan in the oven for 10 minutes to heat the figs.
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17
The figs can be served warm or at room temperature.
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18
Place a scoop or quenelle of ice cream into each of six bowls.
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19
Arrange 3 of the figs (still with the vanilla beans) around each scoop.
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20
Drizzle the syrup remaining in the pan around the plates.
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21
Serve immediately.
