1. In a cast iron skillet (or on the grill), heat fig leaves, turning a few times while warming until they are slightly dried out and fragrant – about 1 1/2 minutes. (Heat them in batches if your pan isn’t wide enough.)
2. Put the leaves in a medium saucepan. Add 1 cup (250ml) cream, and the milk, sugar, and salt. Heat the mixture until the cream is warm and sugar is dissolved. Remove from heat, cover, and let infuse for one hour at room temperature.
3. Remove the leaves with a slotted spoon and squeeze them over the infused milk and cream mixture, to extract as much flavor from them as possible. In a medium bowl, whisk together the egg yolks.Set up an ice bath by filling a large bowl half full with ice, adding some water, then inserting a medium bowl over the ice. Pour the remaining 1 cup of cream into the medium bowl and set a mesh strainer over the top.
4. Warm the infused cream and milk mixture then pour it into the egg yolks in a steady stream while whisking constantly. Scrape the mixture back into the saucepan and cook over medium heat until the mixture just begins to thicken; an instant-read thermometer will read 160ºF (71ºC).
5. Immediately strain the custard into the cream in the ice bath and stir in the honey. Continue to stir gently until the mixture is cool.
6. Chill the mixture well, preferably overnight, then churn in your ice cream machine according to the manufacturer’s instructions.