Tuesday, March 27, 2012

Fresh Fig Gelato

Generally, the recipe calls for 50-50 fruit to water, with about half a cup of sugar (depending on the sweetness of the fruit) and the juice of half a lemon.

1 1/2 cups sugar
1 pint water
3 cups fresh black mission figs (other fruit purees can be substituted)
1 T nutra stabilizing powder (a soybean derivative)
juice of half a lemon

Preparing the gelato:
Peel the figs.

Combine the sugar, water, figs, lemon juice in a saucepan. Gently simmer for about 2 minutes. Remove the figs from the syrup and puree, either in a blender or with an immersion stick. Return the puree to the syrup and pour into a bowl over an ice bath to cool down. Chill thoroughly.

Stir in nutra stabilizing powder, whisking to dissolve completely. [The stabilizing powder prevents ice crystals from forming and helps ensure a smooth textured gelato.]

Process the puree in an ice cream maker according to the manufacturer's instructions. Freeze until ready to serve.


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