• Do the first three instruction groups on one day, then make the ice cream the second day. Do them in any order you prefer, as everything has to chill for 6 hours to overnight.

1. Make the Candied Figs

• In a small saucepan, mix 1 cup water and 1 cup sugar over medium heat until the sugar dissolves.
• Turn the heat to low and add figs. Let steep (not simmer, no bubbles) for 20 minutes.
• Remove from the heat and let sit in the pan, covered, for 1 hour.
• Strain out the syrup and discard (taste it first if you want though, pretty tasty). Set the syrupy figs aside and combine the remaining 2 cups of sugar and another cup of water in the same saucepan. Heat over medium heat until the sugar has dissolved.
• Add the syrup'd figs back in and turn the heat to low. Once again, let them steep for 20 minutes. Then let sit in the pan, covered, for 1 hour.
• Finally, strain out the syrup and put in an airtight container in the fridge overnight.

2. Make the Fig Puree

• Combine 1 cup of figs, ¼ cup sugar, the cinnamon stick, pinch of sugar, and ½ cup of water in a saucepan.
• Bring to a simmer over medium heat, then reduce the heat to low and let simmer for 30-40 minutes, until the figs can be easily mashed.
• Remove from heat and use an immersion blender (or pour into a regular blender), and puree until smooth. Put in an airtight container in the fridge overnight.

3. Make the Ice Cream Base

• Mix the sugar, milk powder, and xanthum gum in a small bowl and set aside.
• Pour the whole milk and corn syrup in a medium saucepan. Add the sugar mixture and whisk together over medium heat. Do not let simmer, but heat until sugar is dissolved, while whisking frequently.
• Remove the pot from the heat and whisk in the cream. Once cooled, transfer to an airtight container in the fridge overnight.
• Put the ¼ cup blue cheese crumbles in another airtight container but put it in the freezer.

Assemble the Ice Cream the Next Day

• Get the ice cream base and fig puree out of the fridge first. Shake the ice cream base (or whisk if not in a container with tight fitting lid) to recombine. Then add in the fig puree and either whisk or shake well to combine.
• Pour this into your waiting chilled ice cream maker base and turn on.
• In about 10 minutes, remove the cheese from the freezer and add in, once the ice cream has begun to slightly thicken.
• After about 10 more minutes, add in the candied figs and let distribute throughout the ice cream. Turn the machine off and use a rubber spatula to pour the ice cream into a freezable container.
• Let ice cream ripen in the fridge for 4 hours or until solid. Serve immediately, and return unused portion to the freezer.