Combine two tablespoons whole milk and cornstarch. Stir vigorously with a fork to make a slurry. Set aside.

Place mascarpone and salt in a large, glass bowl (preferably with a lid.) Set aside.

In a medium saucepan, combine 1 ½ cups whole milk, heavy cream, vanilla, sugar and corn syrup. Bring to a boil and let boil gently for about 4 minutes.

Remove from heat and stir in cornstarch mixture. Place back on heat and bring to a boil again, stirring fairly consistently for about one minute, or until the mixture begins to thicken.

Pour cream mixture into mascarpone mixture. Let cool slightly and then place in refrigerator for an hour or two, or until completely cool (this is when you’ll want to use the lid for the bowl.)

Remove mixture from refrigerator and add to ice cream maker, adding maple syrup, bourbon and chopped figs. Freeze according to the ice cream maker’s directions. My ice cream maker took about an hour for this particular recipe.

Transfer ice cream to a freezer-proof container (I just used the same bowl I chilled the cream mixture in) and freeze for at least a few more hours, up to two days. Enjoy within a week.