Fig Ricotta and Rum Caramel Gelato
Ingredients
For the Gelato
- 5 large ripe figs, peeled and chopped (or ¼ cup fig preserves)
- ½ cup ricotta cheese
- ½ cup mascarpone cheese
- ½ cup whole milk
- 1 teaspoon kosher salt
- ½ cup white sugar
- ½ cup brown sugar, packed
- 4 large egg yolks* (see note)
- ¼ cup Salted Caramel Rum Sauce* (see note)
Instructions
- In a blender, combine the figs, ricotta, mascarpone, milk, and salt. Blend until the figs are pureed with the rest of the mixture.
- In a separate bowl, combine the sugars and the egg yolks and whisk until the egg yolks have become lighter and fluffy. Add the milk mixture to the bowl with the egg and sugar mixture and add the caramel sauce. Whisk thoroughly.
- Place the contents into your ice cream or gelato machine and mix per your machine’s instructions until thickened and creamy. Our gelato machine takes about 35 minutes to make this recipe, but use your best judgement based on your machine. Place the gelato in a freezer safe container overnight to firm up.
Notes
We use raw egg yolks in our gelatos. If you are uncomfortable with this, make a custard base. See blog content above for details.
The Salted Caramel Rum Sauce can be made in advance and stored in the fridge for up to one month.
Nutrition
Calories: 230kcalCarbohydrates: 35gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gCholesterol: 92mgSodium: 299mgPotassium: 135mgFiber: 1gSugar: 33gVitamin A: 386IUVitamin C: 1mgCalcium: 91mgIron: 0.4mg
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