Ricotta Fig Gelato

A creamy custard-based gelato swirled with ricotta, dried figs, and honey.

⏱️ Prep: 10 min🍳 Cook: 1440 min

Ingredients

1 cup	240 ml	whole milk
3/4 cup	180 ml	heavy cream
1/2 cup	120 ml	granulated sugar
3 large		egg yolks
3/4 cup	180 ml	whole milk ricotta cheese
1/2 cup	120 ml	dried figs, stems removed and chopped
2 tablespoon	30 ml	honey
1 teaspoon	5 ml	lemon zest
1/2 teaspoon	2.5 ml	vanilla extract
pinch		fine sea salt

In a small saucepan, combine milk, heavy cream, and half of the sugar. Place over medium heat and cook, stirring occasionally, until steaming but not boiling, about 3–4 minutes.
In a separate bowl, whisk together egg yolks, remaining sugar, and salt until smooth.
Slowly pour about ⅓ of the hot milk mixture into the egg yolk mixture, whisking constantly to temper.
Pour the egg mixture back into the saucepan and return to medium-low heat. Cook, stirring constantly with a rubber spatula, until the mixture thickens and reaches 170°F–175°F on an instant-read thermometer, about 3–5 minutes.
Remove from heat and let cool for 5 minutes. In a blender, combine the custard base, ricotta cheese, figs, honey, lemon zest, and vanilla extract. Blend until completely smooth.
Make sure pint base is closed. Pour mixture through a fine-mesh strainer into an empty CREAMi® Swirl Pint to remove any lumps or fig seeds.
Place pint in an ice bath to cool for 15–20 minutes, stirring occasionally. Once cooled, place storage lid on pint and freeze for 24 hours.
Remove pint from freezer and remove lid from pint. Place Swirl Pint in outer bowl, install Creamerizer™ Paddle onto outer bowl lid, and lock the lid assembly on the outer bowl. Slide bowl assembly onto motor base and twist the handle right to raise the platform and lock in place.
Select SCOOP, then select GELATO.
When processing is complete, remove gelato from the pint and serve immediately.