Figs add a lovely luxurious quality to any dish in which they are used. When you taste this gelato, you won’t believe that it’s made with almost all milk. Figs contain an enzyme called ficin, which can turn milk sour. Heating the fruit and sugar to 155 degrees kills the enzyme.
MAKES 1 QUART
1 |
pound fresh figs, quartered |
½ |
cup sugar |
1½ |
cups milk |
2 |
tablespoons honey |
1 |
tablespoon orange liqueur |
⅓ |
cup mascarpone |
|
Pinch salt |
Heat the figs and sugar in a saucepan over medium heat, stirring roughly so the figs break apart. Cook, stirring, until the figs have mostly melted and just begin to bubble, about 5 minutes.
Remove from the heat and stir in the milk, honey, orange liqueur, mascarpone and salt. Chill well, then freeze in an ice-cream machine according to the manufacturer’s instructions.