Combine sugar and figs with 1cup water in a small saucepan and stir over a low-heat until the sugar is dissolved. Bring to boil and simmer for 15 minutes.
Put figs in a food processor with about 1/3 of the syrup and whizz until smooth. Allow to cool.
Whisk yolks and eggs in an electric mixer until pale and fluffy.
Slowly whisk in remaining hot syrup and beat for 10 minutes.
Combine cream and sour cream and stir until smooth.
When fig puree is cool combine creams, yolks, and puree with vanilla extract and refirgerate until well chilled.
Churn in an icecream machine according to the manufacturer’s instructions.
To serve cut a cross in the top 2/3 of each fig and push them to open up into a pretty flower like shape (see picture). Divide figs between plates and place a large scoop of icecream beside them. Top with toasted pistachios. Enjoy!