Put the figs in a pan with the sugar, water and orange zest.
Cook over a moderate heat for about 15 minutes, stirring frequently, until the liquid has reduced to a syrup and the figs have broken down into a jammy texture, stir in the lemon juice and cool.
Heat the cream and pour over the egg yolks.
Whisk, strain and allow to cool.
Combine the fig and cream mixtures.
Freeze for an hour and use a fork to break up any ice crystals.
Return to the freezer for at least 2 hours befo re serving.