Cover the dried figs with boiling water and set aside until soft, about 2 hours.
Drain the figs, cut into quarters, and place in a food processor; add in the eggs and process until smooth, about 1 minute.
Combine the milk and sugar in a saucepan; place over low heat.
Stir until the sugar dissolves and the milk comes to a boil.
Immediately remove from the heat.
With the food processor running, slowly pour the hot milk into the fig mixture through the feed tube.
Process until completely smooth; pour the mixture into a large, clean bowl and allow to cool slightly.
Stir in the cream, vanilla, and salt; cover and refrigerate until cold or overnight.
Stir the chilled custard; freeze in 1 or 2 batches in your ice cream maker according to the manufacturer’s directions.
When finished, the ice cream will be soft but ready to eat; for firmer ice cream, transfer to a freezer safe container and freeze several hours or overnight.