Bring the milk to the boil and pour over the coffee beans, let stand for 30 minutes and strain. Beat the vanilla sugar and sugar with the egg yolks until frothy. Bring the coffee milk and the cream to the boil. Add half of the hot mixture to the egg yolk sugar mixture and stir. Put everything back into the pot and stir until creamy with a spatula (do not boil, peel to rose). Pass the cream through a sieve and let it cool down in the refrigerator for at least 3 hours. Put in an ice cream maker and turn into ice.

Scrape out the vanilla pod. Caramelize the sugar in a saucepan, deglaze with water, red wine and port wine. Add the orange zest, vanilla pod and pulp and bring to the boil. Cook the figs in this stock until soft and remove from the stock, reduce the stock to a syrupy level.

Quarter the figs on a deep plate and drizzle the syrup over them, put the ice cream in the middle of the plate with a scoop.