After sharing my favourite places to buy gelato (Gelaterie), I got a taste for it and can’t seem to get enough. So I made my own – Fig Jam Gelato!
I decided on this flavour – fig jam – as I love the caramelized taste of figs and because my mum continually supplies me with numerous amounts (she has four large fig trees in her garden).
If you prefer the taste of fresh figs in your gelato, then simply substitute the fig jam with 400g of blitzed fresh figs, ¼ lemon (juice & skin) & 1 tsp of castor sugar.
Every gelato’s foundation begins with Crème Anglaise which is basically custard. Therefore you will need 1 quantity of Crème Anglaise for this recipe.
The great thing about making this gelato is that you don’t need a whiz-bang ice cream maker – just your hands and a little bit of patience. It’s a piece of cake!
Creamy, smooth & mouth-watering homemade fig jam gelato!
10 minPrep Time
20 minCook Time
30 minTotal Time
Need 1 quantity of Crème Anglaise (custard)
Need 1 quantity of Fig Jam
400g Fresh Figs
80g Castor Sugar
½ Lemon, skin & juice, chopped into small pieces
- In a medium saucepan add figs, sugar and lemon (juice & skin) and then place on medium to high heat. Stir to dissolve the sugar.
- Place a large container (without lid) in freezer to chill.
- Using a spatula, stir gently & slowly, until it thickens and changes to a deep bronze colour (about 10 mins). Make sure to flatten the figs with your spatula as you stir. This will break up the figs into smaller chunks.
- Once cooked to correct consistency – take off the heat and allow to cool.
- Add the cooled fig jam to the ready-made Crème Anglaise and stir till combined.
- Pour mixture into the chilled container (from the freezer) and spread to cover the base of container. Place back into the freezer.
- After 20 – 30 mins take container out and stir the mixture well with a spatula (churn). Then spread out the mixture again and place back into the freezer for another 20-30 mins. Repeat this process another 2 to 3 times or until it reaches the consistency of gelato – smooth and creamy.
- Once ready, transfer into a smaller container with lid and store in freezer – ready to serve.
Allow time for gelato to freeze.