Place the milk, cream, vanilla bean and seeds in a large saucepan and bring to the boil. While the mixture is heating combine the egg yolks and sugar in the bowl of an electric mixer fitter with a whisk attachment. Whisk until the mixture is lightly thickened and then gradually add the milk mixture into the egg yolks. Do this slowly so as not to curdle the eggs.
Pour the mixture back into the saucepan and return to a medium low heat and stir and check the consistency by turning the spoon over and running your finger through the mixture that has coated the spoon. If the line from your finger remains clear then the custard is ready. Pour the custard into a large bowl and cover with cling film and refrigerate overnight.
Preheat the oven to 200 celsius (400 Fahrenheit) and line a roasting pan with baking paper. Combine the figs, honey and brown sugar in a bowl and then spread the mixture evenly over the roasting pan. Bake for 15 to 20 minutes or until caramelised and set aside to cool.
Once the figs have cooled place into a food processor and process. Loosen the mixture with the vodka.
Prepare the ice cream maker. Strain the custard through a fine mesh sieve and discard the vanilla bean pod and pour into the ice cream maker and chill according to your manufacturers instructions. When the ice cream is almost done add the pureed figs and allow it to mix through. When finished pack into a large freezer safe container and cover and freeze for 4 hours before serving.