Whiskey and Fig Gelato

Whiskey and Fig Gelato Recipe

Something about the earthiness of whiskey is the perfect companion to the sweetness of the figs in this whiskey and fig gelato. Use good-quality store-bought fig preserves for this gelato. Or, if figs are in season and you’re feeling inspired, make your own fig preserves. Whiskey, figs, and honey are an outstanding combination.–Jessie Cross

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.

Special Equipment: Ice cream maker

Whiskey and Fig Gelato Recipe

  • Quick Glance
  • 30 M
  • 6 H
  • Makes about 1 quart


  • 4 large egg yolks
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3/4 cup fig preserves
  • Zest of 1/2 large lemon, preferably organic
  • 1/4 cup whiskey (uh, or less to taste…or more for sipping)
  • 1/2 cup honey, or to taste


  • 1. Whisk the egg yolks together in a largish bowl.
  • 2. 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.
  • 3. 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.
  • 4. 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.
  • 5. Process the chilled mixture in your ice cream maker according to the manufacturer’s instructions. Transfer to a container and freeze overnight.
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