Fig Gelato
NOTE: In
season, many Italian gelaterias use fresh figs. Dried figs are more
reliable and give gelato an even more intense flavor. Light brown
calimyrna figs work especially well in this
recipe.
1 cup dried figs (about 1/4 pound), minced
2 cups whole milk
1 cup heavy cream
3/4 cup sugar
4 large egg yolks
1 teaspoon vanilla extract
INSTRUCTIONS:
Follow Master Recipe instructions for Vanilla Ice Cream. Before making custard, place figs and 3/4 cup water in 21/2-quart saucepan. Simmer until figs are tender and liquid is nearly evaporated, about 10 minutes. Stir in 1/2 cup sugar and cook, stirring often, until dissolved. Add milk and cream and heat to 175 degrees. Proceed with recipe, beating remaining sugar and egg yolks as directed.