Description
Indulge in this rich and creamy chocolate gelato, enhanced with the sweetness of stewed figs for a delightful Italian-inspired dessert.
Ingredients
Units
Scale
- 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