Begin by making the bourbon figs. Add figs, bourbon, and brown sugar to a medium saucepan and bring to a simmer. Cook for 10 minutes, stirring frequently, until figs start to break down and become "jammy". Remove from heat and let cool.

Reduce the maple syrup. Add the maple syrup to a small saucepan over medium to medium-high heat and bring to a simmer. Cook for about 5 minutes or until it's reduced by a quarter. Set aside to cool.

Prepare an ice water bath by filling a large bowl halfway with ice and water. Set aside.

Add the the cream and milk to a medium saucepan over medium to medium-high heat until just simmering, about 3-4 minutes. Add the egg yolk to a heatproof bowl and whisk until completely smooth. Once the milk mixture is simmering, remove from heat and gradually pour about 1/2 cup into the yolks, whisking constantly (you don't want the eggs to scramble!) Once incorporated, whisk another 1/2 cup of the milk mixture into the yolks until smooth. Add the yolk mixture to the saucepan with the remaining milk mixture and whisk to combine. Reduce heat to a simmer. Once simmering, reduce to medium to medium-low. Cook, stirring constantly, until the custard is thick and coats the back of a spoon.

Remove the custard from heat and stir in the maple syrup reduction, vanilla, and salt. Pour the custard through a fine-mesh strainer into a large heatproof bowl and place over the ice bath until chilled, about 40 minutes.

Once chilled, add custard* to your ice cream maker along with 3/4 of the bourbon fig mixture, and churn for 25 minutes or until thick and soft-serve consistency. Spread ice cream into a parchment lined loaf pan, layering the remaining fix bourbon mixture in gradually. Freeze for 6 hours or until firm.