Fig, Honey & Walnut Frozen Yogurt

Steps

1. Microwave 55 ml honey55 ml honey3½ tbsp honey85 ml honey85 ml honey⅓ cup honey and 80 ml whole milk80 ml whole milk⅓ cup whole milk120 ml whole milk120 ml whole milk½ cup whole milk in a large bowl for 30 seconds. Stir until the honey dissolves.
2. Whisk in 300 g plain Greek yogurt290 ml plain Greek yogurt1¼ cups plain whole-milk Greek yogurt450 g plain Greek yogurt430 ml plain Greek yogurt1¾ cups plain whole-milk Greek yogurt, ½ tsp pure vanilla extract½ tsp pure vanilla extract½ tsp vanilla extract¾ tsp pure vanilla extract¾ tsp pure vanilla extract¾ tsp vanilla extract and a pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salt until completely smooth.
3. Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
4. Toast 30 g walnuts60 ml walnuts¼ cup walnuts45 g walnuts90 ml walnuts¼ cup + 2 tbsp walnuts in a dry frying pan for 3 to 4 minutes until fragrant, and let them cool. Chop them and 40 g dried figs65 ml dried figs¼ cup dried figs60 g dried figs100 ml dried figs¼ cup + 3 tbsp dried figs into pea-sized pieces.
5. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Frozen Yogurt.
6. If it looks very powdery, add 15 ml whole milk1 tbsp whole milk1 tbsp whole milk25 ml whole milk1½ tbsp whole milk1½ tbsp whole milk and run Re-spin. Otherwise skip it: Mix-in smooths the tubpint too.
7. With a spoon, dig a hole about 4 cm1½ in wide down to the bottom of the tubpint. Add 40 g dried figs65 ml dried figs¼ cup dried figs60 g dried figs100 ml dried figs¼ cup + 3 tbsp dried figs and 30 g walnuts60 ml walnuts¼ cup walnuts45 g walnuts90 ml walnuts¼ cup + 2 tbsp walnuts, then run Mix-in.

To serve: Drizzle each scoop with honey right before serving.