Preheat the oven to 400°F. Line a sheet pan with parchment for easy cleanup.

Spread the figs on the pan, drizzle with honey, sprinkle with salt, and toss with your hands. Spread into an even layer.

Roast for about 20 minutes, until the figs are bubbling and caramelized.

While hot, mash with a fork into small bits. If the honey over-caramelized, stir in a splash of water to loosen. The mixture should be syrupy, as it will thicken once cool.

Transfer to a bowl, cool, then cover and refrigerate until ready to use.

Place the pistachios and sugar in a food processor and blend until sandy.

Add ¼ cup milk and process until smooth. The texture should be thick but pourable, similar to pancake batter. Add more milk if needed.

Cover and refrigerate until ready to use.

Line a strainer with paper towels or cheesecloth and set over a bowl. Add the ricotta and let it drain for about 1 hour.

In a medium saucepan, whisk together the milk, sugar, and salt over medium heat until the sugar dissolves.

In a separate bowl, whisk the egg yolks. Slowly pour the hot milk mixture into the yolks, whisking constantly.

Return the custard to the saucepan and cook over low heat, stirring with a rubber spatula, until it thickens enough to coat the back of a spoon.

Strain to remove any lumps. Whisk in the drained ricotta and heavy cream. Cover and chill at least 4 hours, preferably overnight.

Churn in an ice cream maker according to the manufacturer’s instructions.

Transfer half the churned ice cream into a container. Spoon half the fig swirl and half the pistachio swirl over the top. Gently swirl with a butter knife.

Repeat with the remaining ice cream and swirls.

Freeze for several hours, or overnight, until firm.

Scoop and enjoy!