Fresh Fig Gelato With Orange And Cinnamon Recipes

FRESH FIG GELATO

Fresh Fig Gelato image

Provided by Food Network

Categories dessert

Time 2h35m

Yield about 1 quart

Number Of Ingredients 4

Ingredients

1 1/2 cups sugar
1 pint water
3 cups pureed, peeled fresh figs (other fruit purees can be substituted)
1 tablespoon "neutral" stabilizing powder*

Steps:

Combine the sugar and water in a saucepan. Simmer over medium heat until the sugar dissolves. Increase the heat and boil the syrup until it thickens, about 5 minutes. Remove the syrup from the heat and allow it to cool to room temperature.
Mix the puree with the cool syrup, then stir in the "neutral" stabilizing powder, whisking for 5 minutes. (The stabilizing powder prevents ice crystals from forming and helps ensure a smooth textured gelato.) Chill the gelato base thoroughly then process it in an ice cream maker according to the manufacturer's instructions. Spoon the gelato into containers and freeze until ready to serve.

FRESH FIG GELATO WITH ORANGE AND CINNAMON

Fresh Fig Gelato With Orange and Cinnamon image

The fig trees are full down here & I have many neighbors who oddly do not eat their figs... so more for me! This sounded sooo good I had to save it for a few more weeks until the figs are ripening. From The Times-Picayune - those folks know good cookin'! The prep time doesn't include the 3 hour chill time before freezing so plan ahead.

Provided by Busters friend

Categories Frozen Desserts

Time 35m

Yield 2 pints

Number Of Ingredients 10

Ingredients

1 lb fresh fig, chopped
1/4 cup fresh orange juice
1 tablespoon light brown sugar
1/2 cup light brown sugar
1/4 teaspoon ground cinnamon
2 cups whole milk
1 cup heavy cream
3 large egg yolks, at room temperature
1/2 teaspoon vanilla
1 pinch kosher salt

Steps:

Place figs, orange juice, 1 tablespoon brown sugar and cinnamon in a small pan and cook over low heat until the figs have softened, 10 to 15 minutes, depending on thickness of the skin. Mash until the mixture is almost pureed but still has some texture. Set aside until it reaches room temperature. Cover and refrigerate.
In the meantime, place milk, cream and 1/4 cup of the brown sugar in a small pan and cook over low heat, whisking from time to time, until it is warm, about 175 degrees.
Place egg yolks, 1/4 cup of the brown sugar, vanilla and salt in a small metal bowl and whisk until completely mixed. Add 1/4 of the warm milk mixture to the eggs, whisking all the while. Continue adding milk to the eggs, 1/4 cup at a time, until you have added about 1 1/2 cups.
Slowly, whisking all the while, return the now milk-and-egg mixture to the remaining milk mixture in the pan and continue cooking until it just begins to thicken or reaches about 185 degrees. Do not allow the mixture to boil. Pour through a medium fine strainer into a metal bowl, discard the solids and set aside until it reaches room temperature.
Add the cooled fig mixture. Cover and refrigerate until it reaches 40 degrees, about 3 hours. Transfer to an ice cream maker and proceed according to the manufacturer's instructions.

Nutrition Facts : Calories 1058.1, Fat 59.5, SaturatedFat 34.5, Cholesterol 502.1, Sodium 254.6, Carbohydrate 122.6, Fiber 6.8, Sugar 112.3, Protein 16.3

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