This whiskey and fig gelato features the outstanding combination of sweet fig preserves, earthy whiskey, and rich honey. A simply stunning summer dessert.
LC Figs Figs Figs Figs Note
Uh, we’re a wee bit crazy for figs when they’re in season. And we have a hunch plenty of you are, too. If you’re one of those crazies, you may wish to grab a few extra fresh figs, chop them up, and toss them in your dish of freshly churned ice cream before serving. Or strew them over the top of your sundae. Ooh, or maybe you could plop them in a shot of whiskey and nibble the boozy fruit as you wait for the ice cream to churn. Or, well, we’ll let you come up with your own ideas. No judgment here.
Whiskey and Fig Gelato
- Quick Glance
- 30 M
- 6 H
- Makes 8 (1/2-cup) servings
Special Equipment: Ice cream maker
Whisk the egg yolks together in a largish bowl.
Combine the milk and cream in a medium, heavy-bottomed pot. Cook over medium heat, stirring occasionally, just until it begins to bubble at the edges. Remove the pot from the heat.
Slowly drizzle the hot milk mixture into the egg yolks, whisking constantly. Return the mixture to the pot. Cook over medium heat, whisking constantly, until it registers 170°F (77°C) on a candy thermometer and is thick enough to coat the back of a spoon, 3 to 7 minutes.
Strain the mixture through a fine-mesh sieve into a separate bowl. Whisk in the fig preserves, lemon zest, and whiskey. Then, whisk in the honey bit by bit, tasting as you go, until you’re happy with the level of sweetness. Fill a slightly larger bowl halfway with ice water. Plunk the bowl of custard in the ice bath, whisking frequently to lower the mixture’s temperature, until cooled through. Cover and refrigerate until completely chilled through, 4 to 6 hours.
Process the chilled mixture in your ice cream maker according to the manufacturer’s instructions. Transfer to a container and freeze overnight.
Recipe Testers' Reviews
This whiskey and fig gelato came out wonderfully creamy and stayed that way after even after several days in the freezer. I used 3/4 the amount of honey, as it tasted plenty sweet, before putting in the ice cream maker. However, it didn't taste as sweet once it had been frozen, so I will add the full amount next time. It does retain a nice whiskey flavor, which some people will like, and some won't.
This whiskey and fig gelato is a really nice dessert. With the honey and fig preserves, it's quite sweet, but then, it's dessert, so I hardly see that as a problem. The honey flavor is noticeable, so it's worth your while to put some thought into the honey used, whether a mild one if you don't want the honey flavor to be strong or one with a flavor you'll enjoy with the figs. Texture is always a big deal for me with homemade ice cream, and this one is just what I'm looking for—it has that homemade feel to it, but it's not overly icy and it stays scoopable even after days in the freezer.