The base recipe for this gelato is inspired by Pellegrino Artusi’s century-old Italian recipe for gelato di cioccolata. In his 1891 cookbook, Science in the Kitchen and the Art of Eating Well, Artusi includes no less than twenty four gelato recipes.
The favourite frozen dessert of Italy has been around for centuries, although it was originally a specialty limited only to royalty. The Medici family held the secret to this delectable dish for a long time, with stories abounding of its invention by one of the Medici’s talented architects, Bernardo Buontalenti. 
Gelato then made its way to Paris via Catherine de’ Medici, whose Florentine pastry chefs and cooks followed her in 1533 when she married Henry II of France. She wowed her French guests with gelato but, according to Artusi, the recipe was kept secret for at least another century until 1660 when a Sicilian, Francesco Procopio dei Coltelli, opened a café in Paris selling gelato and granita. The recipe was copied, spreading eventually to England and the rest of Europe and the mouths of the public.
This gelato recipe is richer than Artusi’s incredibly simple version of milk, sugar and chocolate. More chocolate and a couple of egg yolks make it more indulgent, then it’s laced with gooey, stewed figs. You could use canned figs in syrup if you can find them, or stew fresh ripe figs yourself. Even better (for a more intense flavour and sweetness), use dried figs steeped in hot water, then stewed until soft and gooey.
PrintChocolate & Stewed Fig Gelato
- Total Time: 35 minutes
- Yield: 8 servings 1x
Description
Indulge in this rich and creamy chocolate gelato, enhanced with the sweetness of stewed figs for a delightful Italian-inspired dessert.
Ingredients
- 1 litre/quart of milk (or for a richer, creamier consistency, pouring cream)
- 250 grams/9 oz of dark chocolate (70% cocoa), chopped
- 120 grams/4.5 oz of fine sugar
- 1 1/2 teaspoons of ground cardamom
- 2 egg yolks
- 200 grams/7 oz of dried figs
- Water for steeping figs
Instructions
- Steep the dried figs in hot water for 10 minutes until they are plump and soft. Drain and chop them into small pieces.
- In a pot, gently heat the milk over medium heat until warm but not boiling.
- Add the chopped chocolate, sugar, and ground cardamom to the warm milk. Stir continuously until the chocolate is completely melted and the mixture is smooth.
- In a separate bowl, beat the egg yolks. Gradually add a small amount of the warm chocolate mixture to the yolks, whisking constantly to temper them.
- Return the egg yolk mixture to the pot with the remaining chocolate mixture. Cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon.
- Remove from heat and let it cool completely.
- Once cooled, fold in the chopped stewed figs.
- Churn the mixture in an ice cream maker according to the manufacturer’s instructions until it reaches a gelato-like consistency.
- Transfer the gelato to a container and freeze for at least 2 hours before serving.
Notes
For a more intense fig flavor, use dried figs steeped in hot water before stewing. You can substitute canned figs in syrup if fresh or dried figs are unavailable. Store the gelato in an airtight container in the freezer for up to one week.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 38
- Sodium: 50
- Fat: 15
- Carbohydrates: 45
- Fiber: 4
- Protein: 6
- Cholesterol: 60
Hi,
I have a few questions, please.
1) What is the nutrition content?
2) Can egg whites be used versus 2 whole eggs and how much?
3) How long should the figs be stewed?
4) If an ice cream maker is unavailable, how long should the gelato be placed in the freezer to set properly?
Thank you!