½ teaspoon freshly squeezed lemon juice, or more to taste
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.