Method

• 1.
  Process the figs (there's no need to peel them), vanilla sugar and lemon juice in a food processor until well combined. Add the thickened cream and pulse until smooth.
• 2.
  Pour the mixture into a shallow container and freeze for 2 hours or until frozen at the edges. Remove and beat with electric beaters, then return to the container and refreeze. Repeat 2 or 3 times. Alternatively, churn in an ice cream machine according to manufacturer's instructions. Serve scoops of sorbetto in tall glasses.