- Remove the hard stem ends from the figs, then cut each fig into 8 pieces. Put the figs in a medium, nonreactive saucepan with the water, and zest the lemon directly into the saucepan. Cover and cook over medium heat, stirring occasionally, for about 8-1o minutes until the figs are tender.
- Remove the lid, add the sugar and continue to cook until it reaches a jam-like consistency.
- Remove from the heat and let cool to room temperature.
- Blend together with cream and lemon juice, chill in the fridge and then put in your ice cream maker per the manufacturer’s instructions.