|Fresh Fig Gelato with Orange and Cinnamon|
Fig season is incredibly short but I look forward to it every year (just like quinces). Barely having bought my figs, they started to ripen. Pushing off my plans of making licorice gelato I thought fig gelato! A couple of searches later and I found a lovely recipe from the Times-Picayune and I was on my way. I love making gelato at home. There's less air, more cream and the flavors are so intense you will never purchase ice cream from the frozen food section again! On top of that, its been bloody well over 100 degrees here (after 90 does it really matter that the heat index makes it 116?) and a nice dish of creamy cool gelato helps with your air conditioner conking out. And there's fruit in it, so that makes it healthy, right?
8 ounces fresh figs, chopped into bite sized pieces (I cut mine into 8 pieces)
1/4 cup fresh orange juice
1 tblspn plus 1/2 cup brown sugar (divide the 1/2 cup)
1/4 tspn ground cinnamon
2 cups whole milk
1 cup heavy cream
3 large egg yolks at room temperature
1/2 tspn vanilla (real vanilla, not that substitute crap)
Pinch of kosher salt
|Cooking the fig mixture|
|After Cooking the Figgy Mixture|
|Cooking the milk and cream|
|Egg yolks, Brown sugar, Vanilla and Salt|
While the figs are cooling, place the egg yolks, 1/4 cup of brown sugar, vanilla and salt in a large bowl and whisk them until they are completely mixed.
Place the milk, cream and 1/4 cup of brown sugar in a large (ish) saucepan and cook over a low heat, whisking occasionally until the temperature reaches 175 degrees.
Now you are going to temper! It is VERY important when making gelato to always add the milk mixture to your eggs. If you reverse it, you will get scrambled egg gelato and thats gross.....
So...Slowly add the milk mixture to the egg mixture-Whisking! Return the now combined mixture back into the saucepan-whisking.....Cook the mixture until it reaches 185 degrees. Make sure your mixture doesn't boil. Put a fine metal strainer on the bowl that contained the eggs (wash first) and pour the milk and egg mixture in.
Let the mixture reach room temperature and then add your fig mixture. Cover and refrigerate it for about 3 hours. Pour it in your ice cream maker , wait until it is the right consistency and enjoy!
|Just about ready to eat!|
This ice cream is super creamy with a strong fig flavor that deepens by the day. I recommend eating it within 2 to 3 days, by itself or on top of a nice piece of pie.