In a tightly sealed container, I combine 3 cups heavy cream with 10–15 Earl Grey tea bags, ensuring tags don’t touch the cream. I refrigerate for 8 hours or overnight to steep, creating a fragrant base.

If using homemade honey cardamom fig jam, I prepare it ahead and chill it. For store-bought, I use ¾ cup fig jam, stirring to loosen and refrigerating until needed.

I remove the tea bags from the steeped cream, gently pressing them through a fine-mesh sieve to extract extra flavor. I taste and repeat if a stronger Earl Grey note is desired.

In a stand mixer with a whisk attachment, I beat the infused cream on medium speed for 30 seconds until frothy, then increase to high speed for 1–2 minutes until soft peaks form with some stiff peaks. I avoid overwhipping to keep it smooth.

In a large bowl, I stir 14 oz sweetened condensed milk with 1 tbsp vanilla extract until smooth, creating a sweet, rich base.

I fold one-third of the whipped cream into the condensed milk mixture to lighten it, then gently fold in the remaining cream in two additions, keeping it fluffy. In a loaf pan, I spread one-third of the mixture, drizzle with loosened fig jam, and swirl with a knife. I repeat twice, finishing with a decorative swirl for Fig Jam Ice Cream.

I cover the pan tightly and freeze for 4–5 hours, or overnight for best texture, until fully set.

I let the Fig Jam Ice Cream soften at room temperature for 5–10 minutes before scooping, ensuring perfect, creamy scoops.