Fig Gelato


300 g ripe fresh figs
180 g caster sugar
juice of 1 lemon
200 g heavy whipping cream (at least 36% fat)


  1. Wash whole figs and cut in half, place in a heavy-duty blender with the caster sugar and lemon juice and mix until pulverised.
  2. Add in the heavy cream and mix again. Place in a shallow container and freeze at least 2 hours, until set.
  3. Take our the frozen piece and break into chunks, then blend at high speed until fluffy.
  4. Serve straight away or refreeze to serve later, it retains its creamy texture so no need to remix.

Leave a Reply