Fig Gelato
Course: DessertCuisine: ItalianDifficulty: Easy6
servings20
minutes50
minutesThis is so good. The flavors are amazing. I would serve this with a hazelnut biscotti. It is quite decadent but wonderful and tastes like something made in Italy. It is made with DRIED FIGS. YOU ALSO SHOULD MAKE THE DAY BEFORE. I did make the morning I served it and it was like soft serve. I think it needed time to harden a bit. The recipe doesn’t say to save the amaro after the figs simmer in ti but I used it as topping for serving and it was fantastic!
Fig Sauce
1 cup amaro (Lucano) I used a local one Young & Yonder
1/2 cup dried black mission figs, about 12 small figs, stemmed and roughly chopped
1/4 cup water
1 Tablespoon salted butter
1 tablespoon light brown sugar
- Gelato Base
3 lg eggs
1/2 cup sugar
1 1/2 cups whole milk
1/2 cup heavy cream
1/2 teaspoon sea salt
Fig Sauce
- Place the amaro in a saucepan, and bring to a simmer over medium high heat. Remove from heat and stir in chopped figs. Cover pan and allow figs to soak warm liquid for 20 minutes. Drain the liquid but keep it. Transfer figs to a small bowl.
- Return figs to pan, add 1/4 cup water, butter, and sugar. Bring to a simmer over medium and then reduce heat to medium low. Simmer, stirring occasionally, until figs are soft and jammy with the sauce thickening up at the bottom of the pan about 15-20 minutes. Remove from heat and set aside.
- Gelato Base
- Whisk together egg yolks, and sugar in medium saucepan until well combined. Add milk, cream and salt, whisk until combined. Cook over medium heat until custard registers 170, stirring with a rubber spatula. Immediately remove from heat and stir in fig sauce.
- Transfer to a heat proof container and allow to chill in the refrigerator at least 4 hours or up to two days. Cover after 4 hours if waiting to make for a day or two.
- Follow the gelato instructions on your ice cream machine to make the gelato. It should take around 40 minutes for it to come together to be scoop able. Transfer to a container and freeze for up to 3 hours before serving.
