Method

1. Place half the pitted cherries and half of the fig flesh into a blender with a splash of water and blitz until smooth. Set aside.
2. Heat the soy milk, cream and honey in a small, heavy-based saucepan over medium heat, stirring constantly until the honey dissolves and the liquid is simmering. This should take about 5-7 mins. You can tell it is at a simmer when small bubbles start to appear around the edges. Do not let it boil. Take it off the heat.
3. Whisk together the egg yolks, caster sugar and orange blossom water in a large mixing bowl, using a wire whisk or hand blender, until thick and pale. Pour the soy milk mixture into the egg mixture and quickly whisk until well combined.
4. Clean the saucepan and return to medium heat. Pour in the mixture and cook, stirring constantly, until thickened to form a custard. This will take about 3 minutes. You can check if it is thick enough by dipping the spoon into the custard and then running your finger along the back of the spoon. If the fingermark remains in place, it is ready. Stir in the fig and cherry puree.
5. Cool in the saucepan until there is no steam rising from the custard, then transfer to a heatproof container. Cover the surface of the custard with plastic wrap to prevent a skin forming and chill in the fridge for at least 4 hours or until completely cold.
6. Pour the cold custard into the bowl of an ice cream maker, set to desired setting and churn. When machine specifies you can add 'mix-ins', sprinkle in the remaining cherries and fig chunks, and resume churning. Once mixture is frozen transfer to a freezer-safe container and freeze for up to one week.

Notes: I used the Breville Smart Scoop ice cream maker to create this recipe. I pre-cooled the machine for 15 minutes before churning and set it to the first setting in the ice cream section.