Bring 2 cups water and the figs to a simmer in heavy small saucepan over high heat. Cover and reduce the heat to medium-low and simmer, turning occasionally, until the figs are very tender, about 30 minutes.
Transfer the figs and 1/2 cup of the cooking liquid to a food processor (or add some water to make 1/2 cup). Blend until the figs are pureed and no large lumps remain.
Transfer to a small bowl, cover and chill. (Fig puree can be made 1 week ahead.)
Whisk the whipping cream, sugar, maple syrup, salt and egg yolks in a heavy large saucepan until blended.
Whisk over medium heat until the custard thickens enough to coat a spoon (and the temperature registers 170 degrees F to 180 degrees F), 4 to 5 minutes.
Remove the pan from the heat and immediately whisk 1/2 cup of the fig puree into the custard, reserving the remaining fig puree.
Transfer the custard to a bowl and chill uncovered until cool, stirring occasionally, about 1 hour.
Whisk in the sour cream and brandy.
Process the custard in an ice cream maker according to the manufacturer's instructions.
Transfer to a bowl, cover tightly and freeze until firm, at least 6 hours and up to 3 days.
Scoop the ice cream into goblets or bowls. Spoon some Brandied Maple-Fig Sauce on top, sprinkle with pine nuts and serve.
Stir the fig puree, maple syrup and brandy in a small bowl until blended. Cover and chill until needed. (The sauce can be made 1 day ahead.)
