Mascarpone and Fig Gelato

Fig purée:

1              cup dried, sulfate-free figs (about 12 figs)

1½           cups water

2              tablespoons honey

Mascarpone base:

1              cup heavy cream

2              cups whole milk, divided

1¼           cups granulated sugar

2              tablespoons cornstarch

                pinch sea salt

1              teaspoon pure vanilla extract

1              cup mascarpone, room temperature

1              tablespoon liquid pectin

1              generous cup fig purée (entire yield from recipe above)

Nutritional information per serving: (based on ½ cup)
Calories 257 (45% from fat) • carb. 33g • pro. 3g • fat 13g • sat. fat 8g
• chol. 48mg • sod. 69mg • fiber 1g • calc. 88mg

Make the purée:

1.   Put the figs, water and honey in a small saucepan. Bring mixture to a boil and then immediately reduce the heat to maintain a slight simmer.

2.   Continue simmering for at least 3 hours, adding additional water as necessary to keep the figs covered while they are simmering.

3.   When figs are really soft and there is only ½ cup of liquid remaining, purée mixture with a hand blender until smooth. Refrigerate until ready to use.

While the figs are simmering, prepare the base:

1.   In a medium saucepan, combine the cream and 1 cup of the milk. Set over medium/medium-low heat and bring to a simmer.

2.   While cream/milk mixture is heating, put the remaining milk, sugar, cornstarch, salt and vanilla into a medium mixing bowl. Whisk to combine.

3.   Once milk/cream mixture comes to a simmer, add the milk/sugar mixture and stir until fully combined, reserve the mixing bowl for the mascarpone. Add the mascarpone and whisk to loosen slightly.

4.   While still set over medium/medium-low heat, continuously stir until mixture boils and thickens to where it can thickly coat the back of a spoon (this will take about 15 to 20 minutes, depending on the stove being used).

5.   Remove pan from heat. Slowly pour the hot liquid into the mascarpone, mixing with a hand mixer or whisk until mixture is completely homogenous. Once mixture is homogenous, stir in pectin, strain and cool to room temperature. Cover and refrigerate a minimum of at least 2 hours, or overnight. Whisk mixture together again before pouring into the ice cream maker, base will be very thick.

6.   Pour the mixture into the mixing bowl, fitted with the gelato paddle, of the Cuisinart Ice Cream and Gelato Maker. Turn unit on, set Timer and press Start. Let mix until thickened, about 40 minutes. The gelato will have a soft, creamy texture. Once the gelato is thick, spoon the fig mixture in while mixing, a large dollop at a time until all is incorporated. If a firmer consistency is desired, transfer to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

*This can also be frozen in a regular ice cream maker, according to the model's instructions. It will not have the exact texture and density as if made in the gelato maker, but it will still be delicious.