• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Coley Cooks
  • About
  • Recipes
    • Appetizers
    • Breakfast
    • Casseroles
    • Chicken + Poultry
    • Cookies + Bars
    • Drinks
    • Frozen Treats
    • Pasta + Risotto
    • Pies + Tarts
    • Meat
    • Salads
    • Seafood
    • Snacks
    • Soups + Stews
    • Starchy Sides
    • Vegetable Sides
    • Vegetarian Main
  • Privacy Policy
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About
  • Recipes
  • Privacy Policy
×

Home » Recipes » Summer

Ricotta Gelato with Pistachio and Fig

Published: Sep 6, 2016 · Modified: Apr 15, 2022 by Coley · This post may contain affiliate links.

Jump to Recipe

This over the top recipe for Ricotta Gelato with Pistachio + Fig combines all my favorite Italian flavors - ricotta gelato with fig and pistachio gelato! The best gelato flavor ever!

Breaks are important.

Like in a song, for instance. Or a speech. More often than not, the pauses have more impact than the actual music or words. The same is true for life. Taking breaks is major.

That's exactly what I did this weekend. I took a nice, big break, and I hope you did, too. There isn't a time more appropriate for breaking than a holiday dedicated to our very labor. I did a whole lot of nothing and kept my work related tasks to a bare minimum ('cause let's be real, checking out completely, as much as I wanted to, just isn't possible these days).

However, the weekend didn't start out that way. The weather reports all called for a big bad storm to come and blow our house down, so we spent the better part of Friday and Saturday making preparations. But then, Sunday came along with abundant - albeit windy - sunshine. To all of our surprise, hurricane Hermine went east and spared us the destruction from what was predicted to be Sandy-level flooding. The waves were clean and firing, the island was empty, and although that was bad for local business, it was everything for the local soul.

A bowl of ricotta pistachio gelato scoops and an upside down sugar cone stuck on top.

A spoon in a small green bowl with three scoops of pistachio ricotta gelato.

This is the time of year when I usually start to conduct an audit of my life. I have a birthday on the horizon and it always gets me feeling some type of way. What did I do this year? What could I have done differently? What did I learn? As I live my last few days as a 31-year-old and notice the impending seasonal changes in the air, I feel an overwhelming need for reflection. Perhaps you're reflecting, too?

This time last year was filled with excitement and anticipation as we prepared to leave for Italy. It was my first ever trip to Europe, and easily the biggest highlight of my year. We ate gelato in every city we visited, and over our two-week vacation, Chaser and I eventually picked our favorite flavors. Not every gelateria carried ricotta with figs, but when they did, I had to order it. Sometimes it was mascarpone with figs - also good - but ricotta was always better. Every gelateria had pistachio, but I only ordered it when it was more brownish than bright green, a telltale sign it's not homemade and full of artificial flavor and coloring. One scoop of each in a cup or cone and I was a very happy Coley.

A sugar cone stuck on a large scoop of ricotta gelato of a marble counter surrounded by pistachios and fresh figs.Ricotta Gelato with Pistachio and Fig

Upon our return home, I was eager to jump into the kitchen and make gelato, but by the end of September, fall had already set in. The weather was cool, the leaves were starting to change, and ice cream was just not on my agenda. I wanted warm apple crisps, roasted vegetables, and soups. But this summer, I couldn't wait for the fresh figs to find their way to the market so I could try my hand at my favorite gelato flavors. Only instead of making two separate batches, I wanted to combine them all into one. And that's exactly what I did.

Creamy ricotta gelato with sweet, syrupy roasted figs and smooth, nutty pistachio butter swirled throughout. What's the difference between gelato and ice cream? There isn't exactly a hard definition of ingredients or technique, really. I find gelato to be a bit denser, more intensely flavored, and more sticky. But really, they're basically both the same creamy frozen treats, each with their own slew of variations, just in different languages, so don't worry about it too much. You could call this ice cream if you wanted, I suppose, but with ingredients and inspiration this Italian, it deserves to be called gelato.

Ricotta Gelato with Pistachio and FigRicotta Gelato with Pistachio and Fig

After a hot, humid and absurdly busy summer, I cannot even tell you how lovely the weekend was with it's cool, fall-like weather and virtually empty agenda. It was a much-needed break, and as a result, I gained a lot of clarity and feel ready to take on the week... A week where the weather is supposed to climb back into the 90's, and my schedule is packed to the gills with both work and recreation alike.

Even though we can't spend these next few weeks in Italy, like we did last year, at least we can spend it here, at home, on this tiny little island, with a gigantic scoop of my favorite Italian gelato.

Ricotta Gelato with Pistachio and FigRicotta Gelato with Pistachio and Fig

One Year Ago: Sicilian Tomato Almond Pesto (Video!)
Three Years Ago: Thai Whole Grilled Snapper with Green Papaya Salad

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Ricotta Gelato with Pistachio and Fig

Ricotta Gelato with Pistachio + Figs

  • Author: Nicole Gaffney (ColeyCooks.com)
  • Prep Time: 6 hours
  • Cook Time: 20 minutes
  • Total Time: 6 hours 20 minutes
  • Yield: 1 quart 1x
  • Category: Dessert
  • Method: oven
  • Cuisine: Italian
Print Recipe
Pin Recipe

Description

This over the top recipe for Ricotta Gelato with Pistachio + Fig combines all my favorite Italian flavors - ricotta gelato with fig and pistachio gelato! The best gelato flavor ever!


Ingredients

Scale

For the Fig Swirl

  • 10 ounces fresh figs, quartered
  • 2 tablespoons honey
  • pinch of salt
  • water, as needed

For the Pistachio Swirl

  • ½ cup shelled pistachios, lightly toasted
  • 1 tablespoon sugar
  • ¼-½ cup milk, plus more as needed

For the Ricotta Ice Cream

  • 2 cups whole milk ricotta
  • 1 cup milk
  • ¾ cup sugar
  • pinch of salt
  • 4 egg yolks
  • 1 cup heavy cream

Instructions

Make the Fig Swirl

  1. Preheat the oven to 400 degrees. Line a sheet pan with parchment (to prevent sticking and for easier clean-up), then place the figs, honey and salt on top. Mix together with your hands, then spread them out into an even layer. Bake for about 20 minutes, or until the figs are caramelized and bubbling. Remove from the oven, and while still hot, use a fork to mash the figs into little bits. Use some water, as needed, to loosen the mixture if the honey has over-caramelized in some spots. You want it to be quite syrupy, as it will thicken as it cools. Transfer to a bowl, then set aside and let cool. Cover and refrigerate until needed.

Make the Pistachio Swirl

  1. Place the pistachios and sugar into the bowl of a food processor and pulverize on high until sandy. Add ¼ cup of milk and continue processing until it forms a smooth paste. Add more milk, as needed, until the mixture is pourable, but still thick, like the consistency of pancake batter. Cover and refrigerate until needed.

Make the Ricotta Ice Cream

  1. Line a strainer with a few paper towels or cheese cloth and place over a bowl. Add the ricotta and allow it to drain for about 1 hour.
  2. Combine the milk, sugar, and salt in a medium saucepan over medium heat and whisk until the sugar dissolves. Add the egg yolks to a bowl and whisk to break them up. Slowly pour the milk mixture over the egg yolks while continuously whisking. Pour the mixture back in the saucepan, turn the heat to low, and use a rubber spatula to stir until thick enough to coat the back of a spoon. Pour through a strainer to catch any lumps, then whisk in the ricotta and heavy cream. Cover and chill for at least 4 hours, overnight is best.
  3. Pour the ice cream mixture into an ice cream maker and process via manufacturers instructions. When the ice cream has finished churning, transfer half to a container, then dot half of the fig and pistachio mixtures over top. Use a butter knife to gently swirl in the fig and pistachio. Repeat with the remaining ice cream, fig, and pistachio. Immediately transfer to the freezer and allow it to firm up and freeze for several hours, overnight is best.
  4. Scoop and enjoy!

Keywords: gelato, ricotta, pistachio, fig, fig swirl

Did you make this recipe?

Tag @coleycooks on Instagram and hashtag it #coleycooks

RICOTTA GELATO with PISTACHIOS + FIGS | This over the top gelato recipe combines all my favorite Italian flavors - ricotta with fig and pistachio! The best gelato flavor ever! #icecream #frozentreat #gelato | ColeyCooks.com

SaveSave

« Perfectly Pan Seared Scallops
Baked Goat Cheese + Chive Stuffed Tomatoes »

STAY IN THE LOOP! Sign up for my newsletter to get recipes and tips delivered straight to your inbox.

Reader Interactions

Comments

  1. Mary Ann | The Beach House Kitchen

    September 06, 2016 at 3:27 pm

    So glad the storm missed us Coley, but yes, so sad for the local businesses. I love this gelato. The fig and pistachio swirl sounds totally dreamy! I can't wait to try!

    Reply
  2. Sarah @ Snixy Kitchen

    September 09, 2016 at 5:59 am

    Oh my goodness! I'm so glad the storm spared you - how scary that must have been! And this ice cream feels like the perfect relaxing burst of sunshine on the other side of it. I will take a double scoop!

    Reply
  3. MeCooks

    September 09, 2016 at 7:55 am

    This is a great recipe, worth trying at home 🙂

    Please visit my site to check my cooking ideas 🙂

    http://www.mecooks.com/en/

    Reply
  4. Sabrina

    September 17, 2016 at 12:03 am

    Love this combination of flavors! Sounds delish

    Reply
    • Coley

      September 30, 2016 at 5:01 pm

      Thanks!! It's one of my all time favs.

      Reply
  5. Melissa

    June 02, 2021 at 12:11 pm

    Hi, just came across this amazing recipe. Quick question before I give it a try...can this be made without an ice cream maker or does it have to be churned? Thank you!

    Melissa

    Reply
    • Coley

      June 07, 2021 at 4:20 pm

      Not for this recipe, unfortunately you need an ice cream maker to get the right consistency!

      Reply
  6. Gioia Mihuc

    May 04, 2022 at 11:36 pm

    This sounds so amazing and I'm going to halve the recipe and try it in my Ninja Creami. I have no idea if it will work but wow, I hope so. I make my own ricotta and can drain all the whey out of it when I make it. I just wish I had my own fig tree 🙂 Thank you for the recipe. I'll come back and reply here after I try it 🙂

    Reply
    • Coley

      May 09, 2022 at 11:28 am

      Hope you give it a try! Not sure about the Ninja Creami but please do let me know how it works!

      Reply
    • Linda

      June 17, 2022 at 11:15 am

      I have the Creami and love it! Were you able to make this recipe? I am looking for new ones to make. TIA!

      Reply

Did you make this recipe? Leave a rating and review! Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Hey! I'm Nicole Gaffney, but my friends all call me Coley. You should, too! Or call me Nicole. Whatever. Just don't call me late for dinner.

About Nicole Gaffney

Subscribe to my Newsletter for all the latest recipes!

Looking for something in particular?

Soups

bowl of bean soup with a spoon sticking out

Easy + Inexpensive 5 Ingredient Bean Soup

close up of vegetable minestrone soup with parsley pistou herb drizzle

Vegetable Minestrone with Parsley Pistou

A bowl of lobster bisque with a spoon

Lobster Bisque

Chicken poblano white bean chili in red bowls. Tortilla strips, cilantro, and sour cream make wonderful toppings.

Chicken Poblano White Bean Chili

Hands cupping a bowl of chicken white bean soup.

30 Minute Pesto Chicken, Kale + White Bean Soup

Top view of three bowls of spicy carrot soup garnished with yogurt swirls.

20 Minute Spicy Carrot Soup with Yogurt + Sesame

Salads

overhead shot of grilled halloumi and peaches with arugula, jalapeños and honey lemon vinaigrette

Grilled Halloumi + Peaches with Arugula, Jalapeños and a Honey Lemon Vinaigrette

A plate of spinach salad with a fork and a hand

Warm Spinach Salad with Pancetta + Goat Cheese

Thai flavored papaya salad piled up on a blue plate with a fork.

Thai Green Papaya Salad

Oval serving platter with a fork next to green bean tuna salad with lemon wedges.

Italian Tuna + Green Bean Salad

Top view of a serving bowl with raw corn and nectarine salad.

Raw Corn + Nectarine Salad

Vertical shot of a tan plate with a fork and serving of lyonnaise salad.

Lyonnaise Salad

Breakfast

Top view of candied bacon on parchment paper.

Candied Bacon

Lemon Blueberry Ricotta Pancakes (Video!)

Lemon Blueberry Ricotta Pancakes (Video!)

Baked Sweet Potato + Chorizo Hash with Eggs | ColeyCooks.com

Sheet Pan Sweet Potato Hash with Chorizo + Runny Eggs

Waffles with Maple Brown Butter

Waffles with Maple Brown Butter

Stuffed French Toast (Video!)

Stuffed French Toast with Berries

French Baked Toast with Cream and Eggs | Easy + Impressive French Breakfast | ColeyCooks.com

French Baked Toast with Cream and Eggs

Vegetable Sides

Summer Corn + Green Beans with Herb Butter (Video!)

Summer Corn + Green Beans with Herb Butter

Brussels Sprouts with Anchovy Caper Butter (Video!)

Brussels Sprouts with Anchovy Caper Butter

Side view of two pint mason jars filled with pickled carrots and garlic cloves.

Ginger Pickled Carrots

Shaved Summer Squash Salad with Thai Basil + Peanuts (Video!)

Thai Shaved Zucchini Salad

Easy Shaved Asparagus Salad (Video!)

Easy Shaved Asparagus Salad

Close up of a square removed from the corner of a gratin in a baking dish.

Cheesy Baked Zucchini Gratin

Winter Recipes

Top view of a flourless chocolate cake with a cracked top and cardamom pods

Turkish Coffee Flourless Chocolate Cake

Top view close up of chocolate chunk cookies on a wood table.

Crispy Chewy Chocolate Chip Cookies

a plate of cookies with a broken cookie in the foreground and ingredients in the background

Mom's Chewy Oatmeal Chocolate Chip Cookies

bowl of bean soup with a spoon sticking out

Easy + Inexpensive 5 Ingredient Bean Soup

a loaf of cinnamon raisin walnut bread sliced

Cinnamon Raisin Walnut No-Knead Bread

close up of vegetable minestrone soup with parsley pistou herb drizzle

Vegetable Minestrone with Parsley Pistou

The Art of the Smoothie Bowl Cook Book is Out NOW!! Click the photo above to order.

Footer

Nicole Gaffney, aka Coley, is a professionally trained chef, recipe developer, tv host and food writer. Learn More about Coley…

Stay Connected!

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Didn't find what you were looking for?

Footer

↑ back to top

About

  • Privacy Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2022 Brunch Pro on the Brunch Pro Theme