Dessertscoleycooks5.0
Ricotta Gelato with Pistachios and Figs
This is a mashup of my favorite gelato flavors in Italy. Creamy ricotta gelato with sweet, syrupy roasted figs and smooth, nutty pistachio butter swirled throughout.
👥 1 Servings⏱️ Prep & Cook: 6h 20m⏳ Prep: 6h🔥 Cook: 20 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- food processor
- strainer
- saucepan
- whisk
- spatula
- knife
📝 Preparation Steps
1
Make the Fig Swirl
2
Preheat the oven to 400°F. Line a sheet pan with parchment for easy cleanup.
3
Spread the figs on the pan, drizzle with honey, sprinkle with salt, and toss with your hands. Spread into an even layer.
fresh figs (quartered)10 ounceshoney2 tablespoons
4
Roast for about ⏱️ 20 minutes, until the figs are bubbling and caramelized.
fresh figs (quartered)10 ounces
5
While hot, mash with a fork into small bits. If the honey over-caramelized, stir in a splash of water to loosen. The mixture should be syrupy, as it will thicken once cool.
honey2 tablespoonswater (as needed)
6
Transfer to a bowl, cool, then cover and refrigerate until ready to use.
7
Make the Pistachio Swirl
8
Place the pistachios and sugar in a food processor and blend until sandy.
sugar1 tablespoon¾ cup sugar
9
Add ¼ cup milk and process until smooth. The texture should be thick but pourable, similar to pancake batter. Add more milk if needed.
¼ - ½ cup milk (plus more as needed)whole milk ricotta2 cupsmilk1 cup
10
Cover and refrigerate until ready to use.
11
Make the Ricotta Ice Cream
12
Line a strainer with paper towels or cheesecloth and set over a bowl. Add the ricotta and let it drain for about ⏱️ 1 hour.
13
In a medium saucepan, whisk together the milk, sugar, and salt over medium heat until the sugar dissolves.
¼ - ½ cup milk (plus more as needed)whole milk ricotta2 cupsmilk1 cupsugar1 tablespoon¾ cup sugar
14
In a separate bowl, whisk the egg yolks. Slowly pour the hot milk mixture into the yolks, whisking constantly.
egg yolks4¼ - ½ cup milk (plus more as needed)whole milk ricotta2 cupsmilk1 cup
15
Return the custard to the saucepan and cook over low heat, stirring with a rubber spatula, until it thickens enough to coat the back of a spoon.
16
Strain to remove any lumps. Whisk in the drained ricotta and heavy cream. Cover and chill at least ⏱️ 4 hours, preferably overnight.
heavy cream1 cup
17
Churn in an ice cream maker according to the manufacturer’s instructions.
18
Assemble the Gelato
19
Transfer half the churned ice cream into a container. Spoon half the fig swirl and half the pistachio swirl over the top. Gently swirl with a butter knife.
20
Repeat with the remaining ice cream and swirls.
21
Freeze for several hours, or overnight, until firm.
22
Scoop and enjoy!
Nutrition Facts
calories
3394 kcal
fat Content
208 g
serving Size
1 serving
fiber Content
15 g
sugar Content
270 g
sodium Content
638 mg
protein Content
99 g
cholesterol Content
1336 mg
carbohydrate Content
306 g
saturated Fat Content
112 g
unsaturated Fat Content
83 g
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