Rinse and dry eight fresh figs, then chop four of them into small pieces, setting the other four aside for later. Drizzle half a cup of honey over the chopped figs and stir gently to coat. Let this mixture sit for about 10 minutes.

In a large mixing bowl, combine 1 cup of ricotta cheese, 1 cup of heavy cream, ¾ cup of granulated sugar, and 1 teaspoon of vanilla extract. Blend the ingredients on medium speed for 2-3 minutes until creamy and fluffy.

Carefully fold half of the honey-drizzled fig mixture into the ricotta base using a spatula while maintaining texture.

Pour the combined mixture into your ice cream maker and churn for about 20-25 minutes, or until a soft-serve consistency is reached. For no-churn, transfer to an airtight container and freeze, stirring every hour for about 4 hours.

Serve the ice cream by scooping it into bowls or cones and drizzle the remaining fig mixture over the top.