Freeze ice cream bowl for 24 hours, or according to manufacturer's directions.
Preheat oven to 300ºF.
In a medium bowl, whisk together the condensed milk, evaporated milk, 2 tablespoons sugar, vanilla and whole milk. Cover and chill for 30 minutes.
While mixture is chilling, add butter, figs and 1 teaspoon Erysweet to a shallow baking dish; stir to spread evenly. Bake at 300*F for 10 minutes, or until butter is browned and figs are slightly caramelized. Keep everything that's in the baking dish because you'll use it later.
Remove ice cream bowl from freezer and, according to manufacturer's directions, assemble the ice cream maker. Turn it on and pour the chilled ice cream mixture into the frozen ice cream bowl. Churn until you achieve a soft ice cream consistency.
Remove ice cream from maker and transfer to an airtight container. Freeze for 15 minutes.
In a bowl, combine roasted figs mixture and fresh mint. Stir mixture into semi-frozen ice cream. Return ice cream to freezer for another 1-1 1/2 hours.