Fig ice cream

If you make this ice cream using black figs, it comes out a pretty shade of light purple.

Trim off the stems from the top of each fig, then cut lengthwise into eighths. Put the figs in a saucepan with the sugar, water, and lemon zest. Cook over medium heat, stirring frequently, until the liquid has reduced to a syrup and the figs have broken down to a jam texture, about 20 minutes. Transfer to a wide bowl and let cool completely.
To make the ice cream base, put the cooked figs into a blender and pour in the cream and lemon juice to taste. Blitz until smooth. Stop the machine as soon as the mixture starts to thicken and increase in volume. Scrape into an ice-cream maker and churn until almost firm. Scoop into a suitable container and freeze until firm.
Remove the ice cream from the freezer about 10–15 minutes before serving to let it soften a little.