Instructions: To prepare figs: Remove stems and bottoms. Slice figs in quarters. Boil water and sugar. Toss figs in sugar syrup.

To prepare nuts: Chop walnuts between rough and fine. Warm the honey without boiling, and toss the nuts in it. Season with salt to taste. Make sure to add enough salt, which is important to balance sweetness. Set aside.

To prepare ice cream: Make an ice bath (ice, water, about 1/4 cup salt) in a large metal mixing bowl. Set aside.

Mix chevre and corn syrup. Heat milk, cream and sugar in saucepan over medium heat until sugar has dissolved. Separate eggs. Set aside whites for another recipe. Whisk about 1 cup hot cream mixture into egg yolks. Add yolks to saucepan with remaining hot cream; cook over medium heat until custard is thick enough to coat the back of a spoon. Turn off heat. Add chevre and corn syrup.

Strain custard with a chinois or a very fine sieve. Then swirl custard, but dont push it through, into a mixing bowl thats smaller than the ice bath. Nest smaller bowl in ice bath, stirring occasionally until mixture cools so it cools evenly. This may take 15 minutes.

Freeze custard in an ice cream machine.

To prepare sauce: Cook raspberries in water over medium heat, about 5 minutes. Add sugar and lemon juice to taste.

To serve: Toast honey-coated nuts in 450-degree oven until golden brown, 4-5 minutes.

Drizzle raspberry sauce on a plate. Place a 3 inch diameter cookie cutter in center of plate to use as a mold. Pack cutter firmly with sliced figs, about 1 1/2 inch up the cutter. Top figs with about 1/2 inch of honey-nut mixture and let stand for several minutes. Remove cookie cutter. Add scoop of ice cream on side and serve.

Note: Use a high-quality chevre. Montrachet works well.

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