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Wash, thoroughly dry the fig leaves and roughly cut them into pieces.
Optionally, blanch the fig leaves in boiling water for 30 seconds, then immediately transfer them to ice-cold water. This can help reduce some of their bitterness. Drain and dry thoroughly.
Combine the milk, sugar, glucose syrup and salt in a saucepan and heat gently until completely dissolved.
Remove from the heat and allow the mixture to cool to around 60–65°C.
Add the fig leaves to the milk mixture, cover and leave to infuse for 20–30 minutes.
Strain the mixture and leave to cool completely.
Add the Greek yoghurt and blend until completely smooth.
Refrigerate for at least 4 hours, preferably overnight.
Blend once more, then churn in an ice cream machine until softly frozen.
Transfer to a container and freeze until set.