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].