1. In a large bowl beat the egg yolks with a whisk until smooth. In a saucepan, combine the milk with the sugar and vanilla and bring to a simmer until sugar is dissolved. Remove vanilla bean with a slotted spoon.  Slowly beat 1/3 of the warm milk mixture into the egg yolks, constantly whisking (this is called tempering the eggs). Pour the egg/milk mixture back into the saucepan with the remaining milk.  Cook over moderate heat, whisking constantly, until thick enough to coat the back of the spoon, about 3-4 minutes; don’t let the custard boil, you do to want to scramble the eggs.
2. Pour the custard through a fine sieve into a bowl set in a larger bowl of ice water and whisk in the mascarpone and salt. Let stand until chilled, stirring occasionally, 30 minutes.  Wrap with plastic wrap and refrigerate until ready to use the ice cream maker
3. Pour the custard into an ice cream maker and freeze according to the manufacturer’s instructions. Transfer the mascarpone ice cream to an airtight container and freeze until firm, at least 2 hours.
4. Serve with sliced figs and lightly toasted pine nuts.  Drizzle with honey.

Read the original on: The Date Dish