Frozen Risotto with Figs

Pour the milk, sugar and orange zest in a saucepan and bring to boil. Add the rice and cook 25 to 35 minutes over low heat, stirring frequently, until it becomes creamy but still firm. Remove saucepan from heat and let cool. Cut the figs into 2 and arrange them in a baking dish. Drizzle them with honey and orange juice and keep them in a hot oven for 20 minutes until they begin to colour. Add a few spoonfuls of ice cream over the rice and stir until it melts. Place the rice into individual bowls with figs and drizzle with cooking juice. Serve immediately.