Start by preparing the ice cream; whisk the egg whites in a large, clean mixing bowl with a pinch of salt until they reach stiff peaks. Spoon in the sugar and gently fold in. Beat the eggs yolks in a separate bowl and add to the mixture, stirring lightly. Add the fromage frais, agains stirring lightly. Finish by adding the vanilla and mint extract to the mixture and folding through to incorporate.
Transfer to an ice cream maker and churn until you have a soft, frozen ice cream. Transfer to a freezable container with a lid and freeze until needed.
Pre-heat the oven to 190 degrees. Make a couple of incisions in a cross shape on top the of the figs and arrange in a roasting tray. Combine the honey, butter, lemon juice and vanilla pod and seeds in a small saucepan with a little water and melt gently to combine over a gently heat. Set to one side to cool slightly. Pour the mixture over the figs and roast for 10-15 minutes until soft and golden in colour.
When ready to serve, place two figs on each serving plate and spoon a couple of tablespoons of the cooking liquor from the roasting tray over them. Use two tablespoons to make quenelles of the ice cream and sit alongside the figs. Garnish with the vanilla pod and a sprig of mint before serving.