Wash the figs, remove the stems, and cut into pieces.

Add the chopped figs to a saucepan along with 1/4 cup of caster sugar, lemon juice, and water.

Mix well and cook on medium heat until the figs turn soft and reach a jam-like consistency.

Remove from heat and allow to cool completely.

In a wide bowl, whip the fresh cream with a hand mixer for about a minute.

Add milk, 3/4 cup of caster sugar, and vanilla extract.

Mix well and whip again until thick and creamy.

Add the prepared fig mixture to the cream mixture and mix well with a spatula.

Add the chopped dates, reserving a few for garnish.

Add a drop of red food coloring (optional) and mix.

Pour the mixture into a freezer-safe container, cover with cling wrap.

Set the container in the freezer overnight or until firm.

Once done, scoop and serve the ice cream.

Garnish with chopped fresh or dried figs, reserved dates, and tutti frutti.