Roasted Black Mission Fig Gelato

Ingredients

Mission Fig Purée

  • 750 g / 1 lb 10.45 oz Mission figs

Gelato Base

  • 2.72 kg / 5 lb 15.94 oz / 54.32% milk
  • 537 g / 1 lb 2.94 oz / 10.72% heavy cream
  • 900 g / 1 lb 15.75 oz / 17.97% sugar
  • 350 g / 12.35 oz / 6.99% egg yolks
  • 500 g / 1 lb 1.64 oz / 9.99% Mission Fig Purée

Method

  1. For the Fig Purée: Preheat an oven to 170°C / 338°F.
  2. Split the figs in half and trim off the stems. Place them in a hotel pan with the seed side up. Roast until tender, about 20 minutes, then purée in a blender.
  3. For the Gelato Base: Make the gelato base according to the Classic Ice Cream Method. Add the fig purée to the base while it is still hot; whisk thoroughly to completely dissolve the purée.
  4. Strain the base through a fine-mesh strainer. Do not strain the base if you want to keep the seeds for texture. Cool the base over an ice bath. Age the base under refrigeration overnight.
  5. Once the base has aged, churn to the desired consistency.
  6. Harden for at least 2 hours and up to 4 hours. Reserve until needed.

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