Start by rinsing the mission figs under cool water to remove any impurities. Halve each fig gently, ensuring not to separate the pieces completely; set aside.

In a skillet over medium heat, melt 1 tablespoon of unsalted butter, then stir in 2 tablespoons of honey and a pinch of sea salt until well combined. Arrange the halved figs cut-side up in the skillet and drizzle the mixture over them. Roast in an oven preheated to 450°F for about 10 minutes.

While the figs are roasting, strain the ricotta cheese through a fine sieve into a mixing bowl. Add 1 cup of heavy cream and the remaining honey to taste, blending everything together until creamy.

Cover the bowl with plastic wrap and place it in the refrigerator for a minimum of 4 hours, preferably overnight.

Transfer the chilled ice cream base to an ice cream maker and churn according to the manufacturer's instructions for about 20-25 minutes.

After churning, scoop the ice cream into an airtight container, pressing plastic wrap directly onto the surface before sealing it. Freeze for at least 2 hours.

When ready to serve, let the ice cream soften at room temperature for about 5-10 minutes. Serve in bowls drizzled with additional honey if desired.