Make ahead note:

Ice cream base should be made earlier in the day. It needs to be cool for the ice cream to firm up when placed in the ice cream machine. If made a day or so ahead, allow the ice cream to warm a bit before serving. The figs can be prepped and cooked at the last minute.

HONEY ICE CREAM

Ingredients:

• 2 vanilla beans or 2 tea vanilla extract
• 2 cups heavy or whipping cream
• 1-cup whole milk
• 1/2 cup honey (this also works with aromatic honeys)

If using the vanilla beans, cut in half lengthwise. Scrape out the seeds. Put both the seeds and the housing in a large, heavy saucepan. Add the remaining ingredients and stir to combine. Heat over a moderate temperature just until small bubbles form at the outside edge of the pot. Remove from heat, cover and allow to cool for one hour. Refrigerate until completely chilled. Take out the pods, stir and place in the ice cream machine and follow instructions to freeze ice cream.

GRILLED FIGS WITH HONEY VINEGAR

Ingredients:

• 24 ripe figs
• 1/4 cup unsalted butter
• 2 Tbl sugar
• 4 Tbl honey
• 4 Tbl red wine vinegar

Preheat the grill.

Combine honey and vinegar in a small non-reactive bowl.

Melt the butter and stir in the sugar until well combined. You should not feel the grit of the sugar when you are finished. Cut the figs in half and brush on the butter/sugar mixture. Put in a nonreactive bowl until ready to cook. Place the figs on the grill or broiler cut side down. Cook about three minutes. Turn and cook another few minutes or just until the figs starts to brown.

To serve, place 4-6 grilled halves on each plate and top with Honey Ice Cream. Spoon honey vinegar on top. Serve immediately.