Preheat your broiler. Cut the stems off each fig, then slice them into quarters (see note).

Add the butter, brown sugar, and honey to a cast-iron pan (or a broiler safe pan). Cook for about 1 minute over high heat, stirring frequently, until syrup begins to bubble. Add the figs and stir them, coating them with the syrup.

Place your pan under broiler to caramelize the figs. Broil for about 5 minutes, swirling the pan a few times to keep the sugar from burning (make sure to use an oven mitt). The figs are done when the syrup is thickened slightly and amber in color, and the edges of the figs are dark and glossy. Remove the pan and set aside to cool.

In a medium bowl, stir together the sweetened condensed milk, vanilla, fig compote, coffee, and cacao nibs.

With a stand mixer, whip the heavy cream on medium-high until soft peaks form. Whisk one-third of the whipped cream into the coffee-fig mixture. Fold the remaining whipped cream into the coffee-fig mixture until incorporated. Pour into a loaf pan, and drizzle 1/4 cup fig compote over the top. Using a knife, gently ‘ripple’ the compote into the ice cream, making figure eights and swirls, until incorporated. Freeze until firm, 6 hours [or, covered, up to 1 week].