How to cook
Beat the well-cooled confectionery cream well. Separately, beat the egg yolks with 2 tablespoons sugar until you get a smooth cream.
For the caramelized sugar, caramelize about 2-3 tablespoons of sugar and stir it with the chopped almonds. Spread a thin layer of the caramelized sugar onto a flat surface. Once cool, mash it very finely or blend it in a food processor.
Gently stir together the whipped cream, yolks and whites with the chopped figs. Pour the mixture into a container for freezing. Sprinkle the caramelized sugar on top and put it in the freezer to freeze for a few hours.
The original French ice cream recipe is made with fig jam, but you can use a different kind if desired.