No churn ice cream with ricotta and honey roasted black mission figs
Pre-heat your oven to 375 degrees.
Gently wash figs in cold water and dry them off. Figs are delicate so don't douse them in water.
Remove stems from the figs and slice them in half lengthwise and then across so they are in quartered pieces.
Line a baking sheet with parchment and arrange the figs on the sheet with the cut side up.
Drizzle the honey over the figs.
Roast the figs until the honey starts to bubble and figs look caramelized. This took about 25 minutes in my oven.
Set aside to cool.
Place the heavy cream in a bowl (I use a KitchenAid mixer) and beat into whipped cream. The cream should form stiff peaks. I beat the cream on high; however, if you're new to making whipped cream, I would use a lower speed. This will take longer, but you'll avoid accidentally turning your cream into butter.
Pour the whipped cream into a large bowl and set aside.
Combine the ricotta, condensed milk, salt, and vanilla extract in a bowl and beat with an electric mixer until smooth.
Fold the ricotta mixer into the whipped cream.
Pour the mixture in a freezer safe container. I like using my Wilton loaf pans and then wrapping the pan with freezer safe plastic wrap. Layer the fig mixture into the ice cream. I started with pouring a layer of the ice cream base into the pan, then adding figs, pouring more ice cream, adding figs, etc. You can go as light or as heavy on the figs as you want.
Let the ice cream freeze for about 4-6 hours, at least - I left mine in the freezer over night before serving it.
Make sure all of your ingredients are cold. I even like chilling the bowl to my KitchenAid mixer.