Serves 2
45 min
Roasted Fig Gelato with Balsamic Caramel Sauce
Recipe GLPR9c2d6e1edc298e
Creamy, luxurious fig gelato made from roasted Black Mission figs, paired with a sophisticated balsamic caramel sauce. The figs are roasted until soft and sweet, then pureed and combined with cream and half-and-half to create a silky frozen dessert. The glossy balsamic caramel adds a tangy, complex finish that perfectly complements the natural sweetness of the figs.
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Ingredients
1 pound ripe Black Mission figs
2 tablespoons light brown sugar
1 cup half and half
1/2 cup heavy cream
1/2 cup granulated sugar
1 teaspoon fresh lemon juice
1 tablespoon unsalted butter, room temperature
1 tablespoon balsamic vinegar
1/4 cup water
Directions
Preheat your oven to 400°F. Line a baking sheet with parchment paper or a silicone mat. Halve the ripe figs lengthwise and arrange them on the prepared baking sheet with the cut sides facing up.
Sprinkle the light brown sugar evenly over the fig halves. Roast in the preheated oven for 15 to 20 minutes, until the figs are very soft and cooked through, with their natural juices pooling around them on the pan.
Remove the baking sheet from the oven and allow the roasted figs to cool to room temperature. Once cooled, transfer the figs with any collected juices to a food processor and blend until completely smooth.
Add the half and half, granulated sugar, and lemon juice to the fig puree in the food processor. Process until the mixture is thoroughly combined and has a smooth, uniform consistency. Transfer the gelato base to a bowl and refrigerate for at least 2 hours, or preferably overnight.
Once chilled, transfer the gelato base to an ice cream maker and churn according to the manufacturer's instructions until it reaches a scoopable consistency.
While the gelato churns, prepare the balsamic caramel sauce. Combine the granulated sugar with 1/4 cup of water in a medium heavy-bottomed saucepan. Bring to a boil over high heat, stirring until the sugar dissolves completely.
In a separate small saucepan, heat the heavy cream over medium heat until it reaches a gentle simmer. Keep it warm and set aside.
Continue cooking the sugar mixture without stirring, watching carefully until it turns a deep amber color, approximately 6 to 8 minutes. Be vigilant to prevent the mixture from burning.
Remove the caramel from heat and slowly pour in the warm cream, stirring constantly. The mixture will bubble vigorously—this is normal. Continue stirring until the bubbling subsides and the sauce is smooth.
Stir in the balsamic vinegar until fully incorporated, then add the room-temperature butter and stir until it melts completely into the sauce.
Remove the balsamic caramel sauce from the heat and let it cool to room temperature before serving. Serve the fig gelato with the cooled balsamic caramel sauce drizzled over the top.
