Ingredients
Fig Swirl
- 10 ounces fresh figs, quartered
- 2 tablespoons honey
- Pinch of salt
- Water, as needed
Pistachio Swirl
- ½ cup shelled pistachios, lightly toasted
- 1 tablespoon sugar
- ¼ – ½ cup milk (plus more as needed)
Ricotta Gelato Base
- 2 cups whole milk ricotta
- 1 cup milk
- ¾ cup sugar
- Pinch of salt
- 4 egg yolks
- 1 cup heavy cream
Instructions
- Make the Fig Swirl: Preheat the oven to 400°F and line a sheet pan with parchment paper. Spread the quartered figs evenly on the pan, drizzle with honey, sprinkle a pinch of salt, and toss to coat evenly. Roast them for about 20 minutes until they are bubbling and caramelized. While still hot, mash the figs with a fork into small bits, adding a splash of water if the honey is overly caramelized to loosen the mixture. Let the syrupy fig mixture cool completely, then cover and refrigerate until ready to use.
- Make the Pistachio Swirl: Combine the toasted pistachios and sugar in a food processor and blend until the mixture resembles sand. Add ¼ cup milk and continue processing until the mixture is smooth and thick but pourable like pancake batter. Add more milk if necessary to reach the desired consistency. Cover and refrigerate until ready to use.
- Prepare the Ricotta: Line a strainer with paper towels or cheesecloth and set it over a bowl. Add the ricotta and let it drain for about 1 hour to remove excess moisture.
- Make the Gelato Base: In a medium saucepan, whisk together milk, sugar, and a pinch of salt over medium heat until the sugar dissolves completely. In a separate bowl, whisk the egg yolks. Slowly pour the hot milk mixture into the egg yolks, whisking constantly to temper the eggs. Return the combined custard to the saucepan and cook over low heat, stirring continuously with a rubber spatula until it thickens enough to coat the back of a spoon. Strain the custard to remove any lumps.
- Combine Base Ingredients: Whisk the drained ricotta and heavy cream into the custard until fully incorporated. Cover and chill the mixture for at least 4 hours, or preferably overnight, to develop flavor and texture.
- Churn the Gelato: Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- Assemble the Gelato: Transfer half of the churned gelato into a container. Spoon half of the fig swirl and half of the pistachio swirl over the ice cream, then gently swirl with a butter knife to create a marbled effect. Repeat with the remaining gelato and swirls. Freeze the assembled gelato for several hours or overnight until firm.
- Serve: Scoop the gelato into bowls or cones and enjoy the creamy, fruity, and nutty dessert.
Notes
- The fig swirl can be prepared in advance and stored in the refrigerator for up to 3 days.
- Lightly toasting the pistachios enhances their flavor, but avoid burning them for the best results.
- Using whole milk ricotta ensures the gelato is creamy and rich; draining the ricotta helps prevent a watery texture.
- Chilling the gelato base overnight improves the texture and flavor development.
- Adjust the milk quantity in the pistachio swirl to achieve a smooth, pourable consistency ideal for swirling.
- If you don’t have an ice cream maker, consider freezing the gelato base in a shallow container and stirring every 30 minutes until firm for a no-churn alternative.
- Prep Time: 1 hour 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
