Recipes Desserts Frozen Desserts Ice Cream Fig Gelato 5.0 (2) Add your rating & review Dried Black Mission figs and light brown sugar provide caramelized sweetness and depth in this rich and creamy dessert. By Katie Quinn Updated on July 20, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Jillian Knox Active Time: 45 mins Total Time: 6 hrs Servings: 8 Dried figs give this rich and creamy gelato from author Katie Quinn a deep, caramelized flavor and subtle sweetness. Though gelato strays from traditional recipes, Quinn gives the option to use light brown sugar instead of white in the fig sauce, which will provide a deeper, more molasses-forward intensity, perfect for the dried figs that flavor the sauce. Lucano amaro is available at specialty alcohol shops or online at reupliquor.com. Cook Mode (Keep screen awake) Ingredients Fig Sauce 1 cup (8 ounces) amaro (such as Lucano) 1/2 cup dried Black Mission figs (about 3 ounces) (about 12 small figs), roughly chopped 1/4 cup water 1 tablespoon salted butter 1 tablespoon granulated sugar or light brown sugar Gelato Base 3 large egg yolks 1/2 cup granulated sugar 1 1/2 cups whole milk 1/2 cup heavy cream 1/2 teaspoon fine sea salt Directions Make the fig sauce: Place amaro in a small saucepan, and bring to a simmer over medium-high. Remove from heat; stir in chopped figs. Let figs soak in warm amaro until plump and juicy, about 20 minutes. Drain figs (discard amaro, or reserve for another use), and transfer figs to a small bowl. Rinse saucepan. Return figs to cleaned saucepan; add 1/4 cup water, butter, and sugar. Bring to a simmer over medium, and then reduce heat to medium-low. Simmer, stirring occasionally, until figs are soft and jammy with a bit of thickened caramelized fig sauce visible on bottom of pan, 15 to 20 minutes. Remove from heat; set aside. Make the gelato base: Whisk together egg yolks and sugar in a medium saucepan until well combined. Add milk, cream, and salt; whisk until combined. Cook over medium, whisking often, until a thermometer reads 170°F, 10 to 12 minutes. Immediately remove saucepan from heat, and whisk in fig sauce. Transfer gelato base mixture to a heatproof airtight container. Refrigerate until very cold, at least 4 hours or up to 2 days. Ideally, about 1 hour before you’ll eat the gelato, pour chilled gelato base mixture into the frozen freezer bowl of an ice cream maker or gelato machine; churn according to manufacturer’s instructions until gelato has fluffed up and is firm enough to scoop with a spoon, about 40 minutes. To achieve ideal consistency, transfer gelato to a freezer-safe airtight container, and freeze until firm, at least 20 minutes or up to 3 hours. If gelato is frozen for longer periods (more than 3 hours), take it out of the freezer and thaw 5 minutes before serving. Gelato is best eaten within a couple of days of churning. To Make Ahead Gelato base mixture can be made up to 2 days in advance and stored in an airtight container in refrigerator. Rate It Print