Italian · Dessert
Fig and Honey Gelato
A no-churn Italian-style gelato built on an egg-yolk custard folded through whipped cream, rippled with fresh figs macerated in honey and finished with toasted walnuts for crunch.
$1
25 minsPrep
6 minsCook
391 minsTotal
MediumLevel
Nutrition per serving
337Calories
3.7gProtein
27.6gFat
19.6gCarbs
17.9gSugar
1.1gFiber
29mgSodium
161mgChol
14.7gSat Fat
158mgPotassium
73mgCalcium
0.6mgIron
0.3mcgVitamin B12
1.5mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Chamomile Tea
local
Moscato d'Asti
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Dice the fresh figs and macerate them in half the honey for 20 minutes, mashing lightly with a fork to release juices.
2
Set a double boiler over gently simmering water; whisk the egg yolk with the remaining honey until pale, then add to the warmed milk and whisk constantly until the mixture coats the back of a spoon, about 4-5 minutes - do not let it boil.
3
Strain the custard into a bowl set over ice and cool completely, stirring in the vanilla extract and lemon juice.
4
In a separate chilled bowl, whip the heavy cream to soft peaks using a hand mixer.
5
Fold the cooled custard into the whipped cream in two additions, keeping as much air in the mixture as possible.
6
Fold in the macerated figs and their honeyed juice, leaving a light ripple rather than fully blending.
7
Pour into a small freezer-safe tub, cover with a layer of parchment pressed to the surface, and freeze for at least 6 hours or until firm.
8
Scoop into chilled bowls and scatter the toasted walnuts over the top just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 90g90g Heavy Cream, chilled, base
- 30g30g Whole Milk, base
- 28g28g Honey, sweetener
- 50g50g Fig Fresh, diced and macerated in honey, flavour
- 18g18g Egg Yolk, whisked, enrichment
- 2g2g Vanilla Extract, flavour
- 3g3g Lemon Juice, brightener
- 10g10g Walnut, toasted and chopped, garnish, 1
