Fig Gelato

Ingredients

Filling

(Makes 3 pts)

3 c. milk

1 c. heavy cream

1 c. sugar

2 tbsp. corn starch

1 c. mascarpone cheese

2 tsp. vanilla extract

1 c. fig jam

‍ ‍Roasted Figs

6-8 Joe’s Premium figs

1 oz butter

1 tsp. honey

Candied Pecans

1 c. pecans

1 1/2 oz butter

2 oz light brown sugar

‍Balsamic Wine Glaze

1/2 cup red wine

1/2 cup balsamic vinegar

2 oz honey

Goat Cheese Drizzle

4 oz goat cheese

2 oz heavy creme

2 oz water

Directions‍ ‍

1. In a large saucepan on the stove, bring 2 1/2 cups milk, heavy cream and sugar to a simmer.

2. In a bowl, mix 1/2 cup milk and cornstarch and whisk into the simmering liquid on the stove and cook for five minutes. Let cool for 10 minutes and add to a large bowl.

3. In the large bowl, mix marscarpone cheese, fig jam and vanilla extract. Let cool overnight in the refrigerator.

4. Cut the figs into small pieces and mix with melted butter and honey. Roast at 350 degrees for approx. 12-15 minutes.

5. Candied pecans: mix pecans, butter and light brown sugar in a saucepan on the stove, Toss in pan until carmelized.

6. Take mixture from the refrigerator and churn in an ice cream machine. In the last five

minutes, add carmelized figs cut into pieces.

7. In a bowl, mix goat cheese, heavy creme and water until it resemebles a liquid mixture.

8. For the balsamic glaze: mix red wine, balsamic vinegar and honey and add to a saucepan. Simmer until mixture is reduced by half.

9. Top ice cream with candied pecans, goat cheese drizzle and balsamic wine glaze and serve.