For 4 people:
Soak the figs in the vin de liqueur, strain them and grind them into a paste. Next, infuse them by mixing them with the milk and cream for at least 8 hours for them to absorb the flavour. You should have previously heated the milk and cream without bringing them to a boil.
The next step is to strain the resulting mixture, add the egg yolks and place it in an ice cream maker or in the freezer for 1 hour.