Roasted Fig & Apricot Gelato

Makes 10 servings

This Roasted Fig & Apricot Gelato is the creamiest you’ll ever taste! The mascarpone cheese is responsible for its scoopable texture, even when frozen. If you’re hoping to serve a real showstopper, look no further.

INGREDIENTS

1½ cups fresh figs, halved
4 apricots, pitted and halved
¼ cup brown sugar
2 cups heavy cream
14 ounces sweetened condensed milk
8 ounces mascarpone cheese
½ cup granulated sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 tablespoon balsamic vinegar
1 tablespoon whisky
1 tablespoon lemon zest
Juice of 1 lemon

INSTRUCTIONS

1. Place the base of the ice-cream maker in the freezer at a least one day before.
2. Preheat oven to 400°F and line a cookie sheet with parchment paper.
3. Arrange the figs and apricots flesh side up on the prepared cookie sheet and sprinkle with brown sugar. Roast for 15 minutes, or until fruit is soft.
4. Cool fruit slightly before placing in the bowl of a food processor and blending into a smooth purée, scraping down the sides of the bowl, as needed.
5. Pour the purée into a container, cover, and chill overnight.
6. Combine the heavy cream, condensed milk, mascarpone cheese, sugar, cinnamon, and vanilla extract in a blender and process until smooth.
7. Pour into a bowl and cover with plastic wrap pressed directly onto the surface of the cream mixture, chill overnight.
8. Combine the fruit purée and the cream and churn in an ice cream machine following the manufacturer’s Instructions.
9. Five minutes before the end of the churning time add the balsamic vinegar, whisky, lemon zest, and lemon juice. Continue processing for the remaining time.
10. Transfer the gelato to an airtight container and freeze for 3–4 hours, or until it sets.
11. Serve and enjoy! Refrigerate leftovers in an airtight container for up to 3 days.

NUTRITION • PER ONE SERVING

Calories 462 (21%)
Total Fat 29.06 g (60%)
Saturated Fat 17.554 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 8.63 g
Trans Fat 0.84g
Cholesterol 104 mg
Sodium 154 mg (10%)
Total Carbohydrate: 46.57 g (19%)
Dietary Fiber: 1.9 g (8%)
Total Sugars: 43.95 g
Protein: 6.09 g (11%)
Vitamin A 1454 mcg (62%)
Vitamin C 6.2 mcg (8%)
Vitamin D 21 mcg (4%)
Potassium 387 mg (8%)
Calcium 194 mg (19%)
Iron 0.5 mg (3%)

This AMAZING Recipe can be found in my new Desserts on the Mediterranean cookbook here