Start by rinsing and gently drying six ripe figs. Chop half of the figs into small pieces for the sauce, leaving the remaining whole for garnishing later.

In a mixing bowl, combine one cup of ricotta cheese, one cup of heavy cream, half a cup of granulated sugar, and one teaspoon of vanilla extract. Using an electric mixer, beat the mixture on medium speed for 2-3 minutes until smooth and creamy.

In a separate bowl, mix the chopped figs with honey and toss until coated.

Carefully fold the fig mixture into the ricotta blend. Transfer to an ice cream maker or an airtight container and chill for at least 20 minutes.

Churn the mixture for 20-25 minutes in an ice cream maker, or stir every hour for a minimum of 4 hours in a container.

Serve by scooping into bowls, drizzling with remaining fig sauce and honey, and garnishing with whole figs or crushed nuts.