For the ice cream, combine the yolks with half of the sugar in a mixing bowl and whisk until smooth.
Pour milk and cream into a five litre saucepan, and bring to the boil. Remove from the heat.
Combine the remaining sugar, dextrose and milk powder, then whisk this into the cream/milk mixture. Add the egg yolk slowly and whisk together.
Cook the mixture over low heat, stirring continuously. The mix will thicken to the point it will coat the back of a wooden spoon. Do not overheat or it will split.
Remove the mixture immediately to a cold metal bowl and chill in the blast freezer for 10 minutes, or chill over an ice bath, stirring continuously.
For the fig honey puree, remove the stalks from the figs and quarter. Place in a saucepan over a medium heat with the water. Simmer until water has reduced to a syrup. Add the Mānuka honey and remove from the heat.
Add the fig mixture to the ice cream mix and blend with a stick blender until roughly chopped. Put the ice cream mixture into the ice cream machine and churn according to manufacturer's instructions, then freeze.
