If you're using fresh fig leaves, dry them first. Heat the oven to 100C fan, place the leaves on a baking tray and heat until the leaves start to curl and the veins start to turn golden.
Using a heavy-based saucepan, warm the milk and cream together with the fig leaves over a gentle heat until the mixture starts to steam (make sure it doesn't reach boiling point).
In a bowl mix together the sugar and egg yolks.
Pour a little of the warm milk and cream mixture onto egg mixture whisking continuously. (I find it easier to pour the milk mixture from the saucepan into a jug before doing this).
Continue adding the milk mixture to the egg mixture a little at a time, whisking all the time.
Pour the combined mixture back into the saucepan and continue to cook over a low heat until the mixture starts to thicken and coats the back of a spoon, stirring all the time.
Pour this custard mix through a sieve into a clean bowl and allow to cool. Place in the fridge until cold.
Transfer to an ice-cream maker and freeze once set. If making by hand place the mixture in an air-tight container and freeze for an hour and then mix in a food processor. Freeze for another two hours and mix again, do this one more time after another two hours and place back in freezer.