How to make
Beat the yolks until you get a light mixture. Heat the milk and cream on the stove. Add them to the yolks in a thin trickle while stirring nonstop. Put it back on the stove and let it boil a few min.
Add the vanilla and remove from the stove. Cover with foil and let it cool at room temperature. Then move it to the fridge until it cools completely.
Pour the mixture into a suitable container and put it in the freezer. Stir the ice cream every 20 min. for a period of 3 hours, to prevent crystals from forming. When you stir the final time, add the dried fruits, caramelized sugar and the figs that you've cut into pieces.
Stir well and let it freeze completely. Melt the chocolate and smear it onto silicone muffin cups with a brush. Leave them in the freezer to harden.
Take them out and fill them with ice cream (taken out of the freezer a few min. ahead of time to loosen up). Smooth them out well and put them back in the freezer until they cool completely. Take them out of the muffin cups and serve (take them out at room temperature for at least 5 min.)
