Creamy Fig Ice Cream

Soak the figs in water for several hours, allowing them to become tender. Once softened, drain and chop the figs

Combine the chopped figs with sugar and lemon juice in a saucepan over medium heat. As it cooks, stir constantly until the sugar has dissolved and the figs start to break down. Remove from heat and let cool, allowing it to reach room temperature - a process that may take anywhere from 15 to 20 minutes. Cover and refrigerate the mixture.

Heat half-and-half in a heavy saucepan over medium-high heat until it reaches a hot but not boiling point. Remove the saucepan from the heat.

In a separate bowl, whisk together sugar, egg yolks, and salt until you have a smooth mixture. Gradually add half-and-half to the egg mixture while continuously whisking, allowing it to warm up slightly. Pour this mixture into half-and-half and return the saucepan to medium-low heat. Cook, constantly whisking, until the custard has thickened and become smooth - a process that should take about 5 minutes.

Place the saucepan with the custard in the refrigerator, stirring occasionally, until it has chilled - a process that should take around 30 minutes. Stir in sour cream and vanilla extract, then cover the saucepan and chill until it is completely frozen - a process that should take at least 3 hours.

Process the custard in an ice cream maker according to its manufacturer's instructions. During the last 5 minutes of processing, stir in the fig mixture

Transfer the fig ice cream to a container and freeze until solid.