Instructions: Dissolve sugar in 1/4 cup water in a heavy-bottomed saucepan. Set over high heat; wash down sides of pan with pastry brush. Cook, without stirring, swirling pan occasionally, until an amber-colored caramel forms, eight to 10 minutes.

Remove from heat.

Carefully stir in cream. Reheat until smooth. Add vanilla extract and cinnamon. Mix well. Remove from heat. Let stand until cool.

Scoop ice cream into serving bowls and arrange figs on top. Drizzle with caramel sauce.

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