Fresh Fig Gelato
- 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*
*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.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Massimo Palombi
Recipe courtesy of Danny Boome