Nuts are roasted in a preheated 200 ° C oven for about 10 minutes or until golden. Remove and leave to cool. Small rectangular oblong cake pan is oil and stood with cooking paper. The ice cream was left at room temperature to soften - not melt. Chilled nuts are chopped in large pieces, add to it 1 tsp cinnamon and sugar and mix well. Half of the ice cream is distributed to the bottom of the form, sprinkle top with 1 cup from the nuts. Is placed on top and the rest of the ice-cream on it is discharged into the other nut being pressed so as to adhere to the ice cream. Form is wrapped with a layer of transparent plastic foil and aluminum top layer foil. Put it in the freezer for at least 6 hours. 1/2 cup water is put to boil with honey and 1 tsp cinnamon. When boil reduce heat and simmer for 10 minutes. Add figs and left for a further 15 minutes. Cool to be put in a box and leave in the refrigerator for at least 2 hours. When serving ice cream is cut into slices and serve garnished with figs and sprinkle with the syrup of figs.