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Ingredients
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Gelato Base
Method
Preparation
Prepare the Fig Leaf Infusion
In a saucepan, combine the heavy cream, whole milk, and fig leaves. Heat over medium heat until it begins to simmer. Remove from heat and let it steep for about 30 minutes.
Blend the Figs
While the cream is steeping, remove the stems from the fresh figs and blend them in a food processor until smooth. Set aside.
Mix in Figs
Once the sugar is dissolved, add the blended figs to the cream mixture. Stir well to combine.
Chill the Base
Transfer the mixture to a bowl, cover it, and refrigerate for at least 2 hours, or until completely chilled.
Churn the Gelato
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
Add Chocolate
Melt the dark chocolate and drizzle it into the gelato while churning. Allow it to incorporate fully.
Freeze and Serve
Transfer the gelato to an airtight container and freeze for at least 4 hours to firm up before serving.