Creamy Golden Fig Gelato

Buy your premium Sun-Maid + Orchard Choice Figs at valleyfig.com

Get 20% off Orchard Choice and Sun-Maid products with coupon code "20offretail". Limit one use per customer.

You don’t have to travel to Italy to learn how is gelato made. Taste fig gelato, Italian ice cream that infuses dried figs into a creamy decadent dessert.

Course: Dessert

Keyword: fig gelato, how is gelato made

Servings: servings

Calories: 248kcal

Ingredients

1 cup Orchard Choice or Sun-Maid California Figs minced
3/4 cup sugar
2 cups whole milk
1 cup heavy cream
4 egg yolks large
1 tsp vanilla extract

Instructions

Place the figs and 3/4 cup water in heavy medium saucepan. Bring to a simmer over medium heat and cook until the figs are tender and the liquid is nearly evaporated, about 10 minutes. Stir in 1/2 cup sugar and cook, stirring often, until it dissolves. Add the milk and cream and heat until the mixture registers 175 degrees on an instant-read thermometer.
Meanwhile, beat the remaining 1/4 cup sugar and the egg yolks in a medium bowl, scraping down the sides as needed, until the mixture turns pale yellow and thickens so that it falls in ribbons, about 2 minutes with an electric mixer on medium-high or 4 minutes with a whisk.
Remove about 1/2 cup hot milk-cream mixture from the pan and slowly whisk it into the beaten yolk mixture. Gradually whisk the thinned yolk mixture into the saucepan. Reduce the heat to low and bring the mixture to 180 degrees, stirring constantly, about 5 minutes. The custard should be thick but not curdled or boiled.
Remove the saucepan from the heat; pour the custard through a fine-mesh strainer into a non-reactive bowl or container; discard the figs. Place the bowl in a larger bowl of ice water to bring the custard to room temperature.
Cover the bowl and refrigerate until the custard registers 40 degrees or lower, 4 to 8 hours. (Custard may be refrigerated over-night.) Stir in the vanilla extract and pour the custard into an ice cream machine. Churn until frozen but still a bit soft. (Do not over process, or the gelato may become icy, with flecks of butter.) Transfer the gelato to a non-reactive container, seal, and freeze until firm. (Gelato will keep for up to 2 days.)

Notes

Recipe source: America’s Test Kitchen. Photo by Annelies Zijderveld

Valley Fig is a proud sponsor of the America’s Test Kitchen.

Nutrition