Ricotta, Pistachio and Fig Gelato

This over the top ricotta gelato with caramelized fig swirl and pistachio butter combines the best Italian gelato flavors into one. It's indulgent, elegant, and simply delicious!

This is a mashup of my favorite gelato flavors from my various trips to Italy.

It's a creamy whole milk ricotta gelato with sweet, syrupy roasted figs and smooth, nutty pistachio butter swirled throughout.

This is a bit more of an involved recipe, and it does require an ice cream maker, but the results are totally worth it!

What's the Difference Between Ice Cream and Gelato?

Gelato is Italy's answer to ice cream, but it's not quite the same thing.

Traditional American ice cream is made with more cream and often whipped with more air, giving it a lighter, fluffier texture.

Gelato, on the other hand, uses more milk than cream and contains less air, which makes it denser and silkier. It's also typically churned at a slower speed and served at a slightly warmer temperature, which gives it an intense flavor and luxurious mouthfeel.

In Italy, gelato shops are everywhere, and each region has its own specialties. Flavors like pistachio, fig and ricotta are classic and deeply tied to Italian food traditions.

This recipe brings them all together into one decadent frozen dessert. It's the best!

Step by Step Instructions

Make the Fig Swirl

1. Preheat the oven to 400°F. Line a sheet pan with parchment, then add the figs, honey, and salt. Mix with your hands, then spread into an even layer.
2. Bake for about 20 minutes, or until the figs are caramelized and bubbling. Remove from the oven and, while still hot, mash with a fork.
3. Add a splash of water if needed to loosen. The mixture should be syrupy as it will thicken while cooling. Transfer to a bowl, let cool, then refrigerate until needed.

Make the Pistachio Swirl

1. Add the pistachios and sugar to a food processor and process until sandy.
2. Pour in ¼ cup milk and continue processing until a smooth paste forms.
3. Add more milk as needed until it reaches the consistency of pancake batter. Cover and refrigerate.

Make the Ricotta Gelato

1. Line a strainer with cheesecloth or paper towels and place over a bowl. Add ricotta and drain for 1 hour.
2. In a medium saucepan, combine milk, sugar, and salt over medium heat, whisking until dissolved.
3. Whisk egg yolks in a separate bowl, then slowly pour in the hot milk mixture while whisking. Return to the saucepan over low heat. Stir with a rubber spatula until thick enough to coat the back of a spoon.
4. Strain the custard to remove lumps, then whisk in ricotta and heavy cream. Cover and chill for at least 4 hours, or overnight.

5. Pour into an ice cream maker and churn according to manufacturer's instructions.
6. When finished, layer half the gelato in a container and dollop with half the fig and pistachio mixtures. Swirl with a butter knife. Repeat with the remaining gelato, fig, and pistachio. Freeze until firm, ideally overnight.
7. Scoop and enjoy!

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