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Too Many Figs? Fig Gelato!

As we say in NY, I am Kvelling!  Just watched "Tyler's Ultimate" in which he did an installment on ice cream.  The last recipe was fresh fig gelato.  Looked FABULOUS.  Here is the link to the recipe http://www.foodnetwork.com/recipes/tylers-ultimate/fresh-fig-gelato-recipe/index.html

Italiangirl47, this one is for you!  If you get a chance watch the rerun of this episode on either foodnetwork or cookingtv.  The last portion is set in Iltay.  Okay, it's Roma, but it's great!

C.J.
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C.J. I will, thanks!!!!!. This is not new to me. Fig Gelato is something I have had many many times, I love it immensely, I also die for the lemon, but only if the gelato is made in Napoli, they have the best gelato, I don't care, noone in Italy beats Napolitan gelato. Roma is second and Palermo third.  It must be thick thick thick. Yummy, I wish I could get some near me, but the gelato here is very very lousy in my area. (Cental Pa) Ciao

Have had good Gelato in Philadelphia.
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We have NO gelato in my area (NY Catskills).  I'm going to try making it with some Costco figs this week.  Not exactly ideal, but I don't have enough of my own figs for fresh eating much less gelato.  I'll let you know how it turns out.

Ciao!

C.J.
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I had a very good Fig Gelato in NJ several years ago.  I bought it at the Whole Foods in Princeton and it came from a small, local shop in Philadelphia.  I can't remember the name of the company, but I seem to remember they shipped pints (six at at time) from their store front.  They had many "everyday" flavors plus several seasonal Gelatos.  I may have written about this in the Gardenweb Forum at the time, but I'm not sure it is still there. 

~james
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There was a place where i grew up i doubt if he is still there as neighborhood really changed for the worse with far more gangs then when i our family was there , he is from same town my father was from in Italy . My dad knew his dad and eventualy the son took over the joint, not a restaurant but a little hole in the wall deli .
He made many italian dishes daily with lines out the door  , now Taylor street ( little Italy) where i was born had many good italian shops there some said the best  but nope, this little hole in a wall could not be matched at that time , he made everything homemade the gelato, italian ice, sausage any many other items.
I do not go to italian restaurants but this guys little hole in the wall cooking was like my fathers and he surely has or had the touch for it.

Gelato from there , pan pizza oh gosh not that paper thin stuff like in NewYork that you can fold like a taco no no but that a matter of opinion.

 In Chicago "Homerun Inn " a long time establishment that had a ballfield across from it that started out looking like a garage and used to get its windows smashed from ballpark hence the name has best thin type pizza in my opinion but you dont fold it when eating it you make mess and would get funny looks ,  anyone form the state of illinois knows this joint. Many folks used to go there get pie to go and watch movies at the Belair Drive Inn which is long gone.

 
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New "Honey Fig Cream" gelato available from Ocean Spray!! (Roba Dolce)
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there used to be gelato place in front of my college. i loved it. only people who used to go there were my girlfriend (my wife now), and i. and some rather older professors. i drive pass that spot almost every week now due to my sons' shcool.. sadly it's no longer there. it was a treat for me. i usully don't like ice cream and gelato was little different. it was thick.. not sure how or what it was made out of, but loved it.
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Pete , found this recipe for fig gelato just recently. Haven't tried it , but it does sound interesting!!



Recipe for Fresh Fig Gelato with Orange and Cinnamon, a sweet and sublime frozen dessert recipe with a sophisticated appeal. From Fab Food

Ingredients

  • 1 pound fresh figs, chopped
  • 1/4 cup fresh orange juice
  • 1 tablespoon plus 1 cup light brown sugar
  • 1/4 teaspoon ground cinnamon
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3 large egg yolks, at room temperature
  • 1/2 teaspoon vanilla extract
  • pinch of kosher salt

Directions

  1. Makes 1 1/2 to 2 Pints
  2. Place the figs, orange juice, 1 tablespoon of the brown sugar and the cinnamon in a small pan and cook over low heat until the figs have softened, 10 to 15 minutes, depending on the thickness of the skin.  Mash until the mixture is almost pureed but still has some texture and set aside until it reaches room temperature.  Cover and refrigerate.
  3. In the meantime, place the milk, cream, and 1/4 cup of the brown sugar in a small pan and cook over low heat, whisking from time to time, until it is warm, about 175°F.
  4. Place the egg yolks, 1/4 cup of the brown sugar, vanilla extract and salt in a small metal bowl and whisk until completely mixed.  Add 1/4 cup of the warm milk mixture to the eggs, whisking all the while.  Continue adding milk to the eggs, 1/4 cup at a time, until you have added about 1 1/2 cups.  Slowly, whisking all the while, return the now milk and egg mixture to the remaining milk mixture in the pan and continue cooking until it just begins to thicken or reaches about 185°F.  Do not allow the mixture to boil.  Pour through a medium fine strainer into a metal bowl, discard the solids and set aside until it reaches room temperature.
  5. Add the cooled fig mixture, cover, and refrigerate until it reaches 40°F, about 3 hours.  Transfer to an ice cream maker and proceed according to the manufacturer's instructions.
j
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These sound so delicious. Must get some. I do remember lemon gelato in Italy. Da best!
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pattee, thanks :) i'll have to give that a try. that sounds like something i can enjoy sitting by the fig trees in middle of summer :) 
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Good to hear from you C.J.

Phil from Northern Ohio
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I will have to give this a try this summer.

Martin, the only place I've seen pizza folded up like a taco was in Sienna and Rome...with french fries stuffed in the middle.  Sure made me wonder about those Italians! ;)
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