Rinse, dry, and chop half of the fresh figs into small pieces, setting aside the other half for later. In a medium bowl, gently drizzle honey over the chopped figs, stirring carefully to coat them. Let this sit for about 10 minutes.

In a large mixing bowl, combine the ricotta cheese, heavy cream, granulated sugar, and vanilla extract. Blend on medium speed for about 2-3 minutes until creamy and well combined.

Carefully fold half of the honey-drizzled fig mixture into the blended ricotta base using a spatula. Gently combine to ensure even distribution of the figs.

Pour the combined mixture into your ice cream maker and churn according to the manufacturer's instructions for about 20-25 minutes, or until fluffy. For no ice cream maker, transfer to an airtight container and freeze, stirring every hour until firm, about 4 hours.

Once the ice cream reaches the desired consistency, scoop into bowls or cones and drizzle the remaining fig mixture over each serving.