Combine the milk and cream in a sauce pot and bring to a simmer. Turn off the heat and add the fig leaves. Stir them in and cover the pot with plastic wrap. Let steep for 4 to 5 hours.
Strain the leaves out, squeezing them well to get as much flavor out of them as possible.
Add half of the sugar to the flavored milk-cream mixture. Add the remaining sugar to the egg yolks in a bowl. Proceed with the classic custard method on page 5.
Cool the base down over an ice water bath and age it for at least 4 hours before churning it.
Meanwhile, line 10 PVC rings (or stainless steel if available) with acetate. Place them on a flat half sheet pan lined with a nonstick rubber mat. Place this setup in the freezer.
Churn the base and pour it into a piping bag.
Pipe the ice cream into the frozen prepared molds, and even out the top with an offset spatula. Return to the freezer to harden.
Take the ice cream out of the molds; leave the acetate on. Reserve frozen in an airtight container for service.
Melt down and re-churn after 24 hours in the freezer. The ice cream can be re-churned only once, so make sure to keep track of the ice cream that has been churned once and those that have been churned twice. This base contains no stabilizers, so it has a short lifespan in the freezer.