Pioneer Woman Roasted Fig Gelato

This Pioneer Woman Roasted Fig Gelato is creamy and rich, which includes fresh figs and a custard-style base. It’s a restaurant-quality dish, ready in about 2 hours and 30 minutes.

Pioneer Woman Roasted Fig Gelato Ingredients

For the Roasted Figs:

• 1 pound fresh figs, halved (about 10–12 figs)
• 2 Tbsp honey or brown sugar
• 1 Tbsp balsamic vinegar (optional, for depth)
• 1 tsp vanilla extract
• Pinch of salt

For the Gelato Base:

• 2 cups whole milk
• 1 cup heavy cream
• 3/4 cup granulated sugar
• 5 large egg yolks
• 1/2 tsp vanilla extract
• Pinch of salt

How To Make Pioneer Woman Roasted Fig Gelato

1. Roast the figs: Preheat the oven to 400°F. Arrange halved figs in a baking dish and drizzle with honey (or brown sugar), balsamic vinegar (if using), vanilla, and a pinch of salt. Roast for 20 minutes or until figs are soft and syrupy. Let cool slightly, then puree in a blender.
2. Make the gelato base: In a saucepan, heat milk and cream over medium heat until steaming but not boiling.
3. Temper the yolks: In a separate bowl, whisk together egg yolks and sugar. Slowly pour some of the hot milk mixture into the yolks while whisking to temper.
4. Cook the custard: Pour the yolk mixture back into the saucepan. Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 170°F).
5. Add fig puree and chill: Stir in the vanilla extract, salt, and pureed figs. Cool to room temperature, then refrigerate for at least 2 hours or until fully chilled.
6. Churn and freeze: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions. Transfer to a container and freeze for 1–4 hours until set.
7. Serve: Scoop and enjoy as is, or drizzle with extra honey and sprinkle with nuts for garnish.

Recipe Tips

• Can I use dried figs? Use rehydrated dried figs in a pinch, but fresh figs give the best flavor.
• What does balsamic vinegar do? It adds depth and complexity to the fig flavor.
• Can I skip the egg yolks? They make the gelato richer and creamier; skipping them results in a lighter texture.
• How long does it last? Store in the freezer for up to 2 weeks.
• What type of figs are best? Black Mission or Brown Turkey figs work beautifully.

What To Serve With Roasted Fig Gelato

This sophisticated gelato pairs well with:

• Toasted nuts (walnuts or pistachios)
• Honey drizzle
• A shortbread cookie
• A glass of dessert wine
• Roasted fruit compote

How To Store Roasted Fig Gelato

Freeze: Store in an airtight container in the freezer for up to 2 weeks.

Soften before serving: Let sit at room temperature for 5–10 minutes before scooping.

Roasted Fig Gelato Nutrition Facts

• Calories: 240 kcal
• Total Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 130mg
• Sodium: 45mg
• Total Carbohydrates: 25g
• Sugars: 23g
• Protein: 5g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this without an ice cream maker?
Yes, freeze in a shallow dish and stir every 30 minutes for 2–3 hours.

What if my custard curdles?
Strain through a fine-mesh sieve to remove lumps.

Can I use this base for other fruits?
Yes, try roasted peaches or plums.

Why is my gelato icy?
It may not have churned long enough or the base wasn’t chilled fully.

Is this gluten-free?
Yes, all ingredients are naturally gluten-free.

Try More Recipes:

• Pioneer Woman Fig and Date Energy Balls
• Pioneer Woman Fig Basque Cheesecake
• Pioneer Woman Fig Bread