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 1/2 oz of fine sugar
- 1 1/2 tsp 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: Chocolate
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 38
- Sodium: 50
- Fat: 15
- Carbohydrates: 45
- Fiber: 4
- Protein: 6
- Cholesterol: 60