Thursday, August 12, 2010
Dickey Farms). But gelato is another matter. I've had my fair share of gelato (while backpacking through Europe in college, I lived off of bread, cheese, peanut butter, and gelato for 10 weeks), and I always prefer the fruit flavors. My favorites are apple (I remember a particularly good version in a gelateria in Rome) and kiwi (strangely, the first thing that comes to mind is a train station in Vienna). I don't recall ever having fig gelato, but I was excited to find this recipe. I don't know that it lives up to the best gelato I've had in Italy, but it's definitely the best I've ever made. I might reduce the lime juice by half next time (it was good, but hid the fig flavor a little bit), but otherwise it was fantastic. I'm submitting this dish to Weekend Herb Blogging, which is organized by Haalo from Cook (almost) Anything At Least Once. I'm hosting this week, so make sure to send me your entries by Sunday (check the rules for details).
Fig gelato (adapted from About.com)
1 lb fresh figs, stems removed (you can peel them if you want, but I didn't)
juice of 1 lime (next time I'll only use half)
1/2 cup milk
1 Tbsp honey
Combine the figs and lime juice in a blender and blend until smooth. Then add milk and honey and blend briefly, just until combined. Freeze in an ice cream maker, according to manufacturer's directions. Serves 3-4.