Preheat your oven to 450°F (232°C). Rinse fresh figs gently under cool water, then halve each fig while keeping the base intact for presentation.

In a skillet, melt 2 tablespoons of unsalted butter over medium heat. Stir in 2 tablespoons of honey until well combined.

Pour the buttery honey mixture over the figs in the baking dish, ensuring they are nicely coated. Roast the figs for approximately 10 minutes, or until they are tender.

In a medium saucepan, combine 1 cup of strained ricotta cheese, 5 tablespoons of honey, and a pinch of sea salt over low heat, stirring constantly for about 10 minutes.

Remove from heat and let the mixture cool to room temperature. Transfer to an airtight container and refrigerate for at least 4 hours.

Pour the well-chilled ice cream base into your ice cream maker and process for about 20-25 minutes until soft-serve consistency. Transfer to an airtight container and freeze until firm.