1. Dissolve cornflour in 1/4 cup cold milk, keep aside.
2. Boil remaining milk till 2/3 in volume.
3. Add sugar, stir till dissolved.
4. Add cornflour paste, stirring continuously till boiling resumes.
5. Simmer for 2-3 minutes, stirring occasionally.
6. Take off fire, add essence, cool to room temperature.
7. Freeze in shallow icecream tray, covering with plastic.
8. Allow to set, but not to harden too much.
9. Whip cream till fluffy.
10. Mash fresh figs to desired consistency, or crush soaked ones in a mixer.
11. Break icecream, whip till fluffy but not liquefied. (You can use an electric mixer, but make sure it does not become liquid).
12. Transfer to a large bowl, fold in figs and cream.
13. Return to set till firm, and serve scoops of well set icecream.
14. It would take about 7-8 hours to set completely.

Making time: 45 minutes (excluding setting, soaking time)
Makes: 6-7 servings
Shelflife: 3-4 days, well preserved in freezer