Pre-chill an ice cream machine. Preheat oven to 180C.
For the Greek Yoghurt Ice Cream, place ingredients into a medium bowl and whisk together until smooth. Pass through sieve into the canister of an ice cream machine.
Churn for 25 minutes then place into the freezer to set.
For the Walnut Biscuit, place walnuts onto a small tray and toast in the oven until golden, about 12 minutes. Remove from the oven and allow to cool.
Place ingredients into a food processer and pulse until the mix comes together.
Remove from the processor and gently bring together to a dough. Roll out thinly to a 22cm square onto a sheet of baking paper. Lift the paper onto a baking tray.
Bake until golden, about 10-15 minutes. Remove from the oven.
Using a 10cm round cutter, cut out 4 rounds from the biscuit sheet and set aside to cool and harden.
For the Grilled Figs, place butter into a medium frypan over medium heat and heat butter until foamy.
Meanwhile, sprinkle cut side of the figs with icing sugar and place cut side down into melted butter. Cook for 2-3 minutes until caramelised. Turn figs over and cook for one minute. Remove from pan and set aside to cool.
For the Walnut Praline, place walnuts onto a lined baking tray and toast in the oven until golden, about 12 minutes. Remove from the oven and set aside.
Place the sugar into a small frypan over medium heat and cook to a deep golden coloured caramel. Swirl pan occasionally.
Pour evenly over the walnuts and set aside to cool and harden. Break into shards then crush to a coarse crumb using a mortar and pestle. Set aside.
To serve, place the Walnut Biscuits into the centre of each serving bowl. Top with Grilled Fig and drizzle with a little honey. Sprinkle with Walnut Praline. Top with a scoop of Greek Yoghurt Ice Cream.