Middle Eastern · Dessert
Fig and Walnut Gelato
A no-churn gelato built on whipped cream folded through sweetened condensed milk, rippled with honey-stewed fresh figs and lifted with cardamom, then finished with toasted walnuts for crunch against the dense, slow-melting base.
$1
20 minsPrep
5 minsCook
385 minsTotal
EasyLevel
Nutrition per serving
332Calories
4.1gProtein
24gFat
25.8gCarbs
24gSugar
1.3gFiber
49mgSodium
57mgChol
12.3gSat Fat
225mgPotassium
118mgCalcium
0.5mgIron
0.2mcgVitamin B12
1.2mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Arak
local
Turkish Coffee
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Halve 2-3 fresh figs, dice, and gently stew with the honey in a small pan over low heat for 3-4 minutes until jammy; cool completely.
2
Toast the chopped walnuts in a dry pan for 2 minutes until fragrant, then set aside to cool.
3
Whip the heavy cream in a bowl to soft peaks.
4
In a separate bowl, stir the condensed milk with the ground cardamom and vanilla extract.
5
Fold the whipped cream gently into the condensed milk mixture until no streaks remain, keeping as much air in as possible.
6
Fold through the cooled stewed figs, swirling rather than fully blending for a rippled effect.
7
Pour into a 500ml freezer-safe tub, smooth the top, and cover with a lid or cling film pressed to the surface.
8
Freeze for at least 6 hours or until firm.
9
Scoop into bowls and scatter the toasted walnuts over the top just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 70g70g Heavy Cream, whipped to soft peaks
- 55g55g Condensed Milk
- 45g45g Fig Fresh, diced and lightly stewed with honey
- 10g10g Honey
- 15g15g Walnut, toasted and roughly chopped, 1
- 1g1g Cardamom, ground
- 3g3g Vanilla Extract
