Begin by rinsing your mission figs under cool water. Cut each fig in half while keeping them connected at the base.

Arrange the figs cut-side up on a baking sheet lined with parchment paper.

Drizzle the figs generously with melted unsalted butter and a touch of honey.

Preheat the oven to 450°F and roast the figs for about 10 minutes.

While the figs roast, prepare the ice cream mixture by combining strained ricotta cheese, heavy cream, honey, and a pinch of sea salt.

Blend until smooth and creamy.

Cover the bowl with plastic wrap and refrigerate the mixture for at least 4 hours.

After chilling, pour the mixture into your ice cream maker and churn according to the manufacturer's instructions.

Transfer the freshly churned ice cream into an airtight container and freeze for at least 4 hours before serving.