Wash your figs, cut the stem off, and cut into quarters.
In a medium sized saucepan melt the butter over medium heat, then add the brown sugar. Stir until the sugar is dissolved into the butter.
Add your figs, stir.
Add the lemon juice and water.
Cook your figs until everything is like a fig jam. Stir regularly.
Remove from heat and let cool.
In a medium sized pot over low heat, add the milk and cream.
Stir in the white sugar and cook just until the sugar is dissolved and the milk/cream is a lukewarm temperature. (Lukewarm is just slightly warm, where if you touch it your barely notice the temperature on your skin)
Remove from heat and whisk in the egg yolks until everything is mixed together.
Put into another container and store in fridge to cool, until fig jam is completely cooled. (You can put your fig jam in the fridge if you want to cool faster)
Now chop your pistachios roughly.
Pour your milk base into your ice cream maker and let run about 8 minutes until it is to a soft, soft serve texture.
Add the marscarpone and run another 5 minutes or so until your ice cream is still soft but just shy of finished.
Now add the fig jam and run until your ice cream is finished.
Last add the chopped pistachios and run the ice cream maker just enough to mix the nuts in completely.
Put in an airtight freezer container and freeze for 2 hours