Ingredients

1 1/2 cups sugar
1 pint water
3 cups pureed, peeled fresh figs (other fruit purees can be substituted)
1 tablespoon "neutral" stabilizing powder*

Instructions

*Cook's Note:
Purchase this online or at cake decorating supply stores.

Combine the sugar and water in a saucepan. Simmer over medium heat until the sugar
dissolves. Increase the heat and boil the syrup until it thickens, about 5 minutes. Remove
the syrup from the heat and allow it to cool to room temperature.

Mix the puree with the cool syrup, then stir in the "neutral" stabilizing powder, whisking

for 5 minutes. (The stabilizing powder prevents ice crystals from forming and helps ensure
a smooth textured gelato.) Chill the gelato base thoroughly then process it in an ice
cream maker according to the manufacturer's instructions. Spoon the gelato into containers
and freeze until ready to serve.