Ricotta Gelato with Pistachio and Fig

This over the top recipe for Ricotta Gelato with Pistachio + Fig combines all my favorite Italian flavors into one for the best gelato flavor ever!

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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.

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 crisp, roasted vegetables, and soups like a creamy New England clam chowder or fish chowder. Or even better, a big bowl of lobster bisque!

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?

Ice cream has a higher fat content and is whipped with a lot of air, while gelato is made with less fat and very little air. Gelato is denser, more intensely flavored, and more sticky, while ice cream is light and fluffy.

But when it comes down to it, they're basically both creamy frozen treats with a slew of different flavor options. You could call this ice cream if you wanted, I suppose, but with ingredients and inspiration this Italian, it deserves to be called gelato.

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.

Try my Sicilian Pesto alla Trapanese, Chicken Milanese or eggplant caponata for an authentic Italian meal!

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Ricotta Gelato with Pistachio + Figs

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!

Prep Time: 6 hours hours

Cook Time: 20 minutes minutes

Servings: 1 quart

Calories: 3394kcal

Author: Nicole Gaffney

Ingredients

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
• ¼-1/2 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!

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Nutrition

Calories: 3394kcal | Carbohydrates: 306g | Protein: 99g | Fat: 208g | Saturated Fat: 112g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 65g | Cholesterol: 1336mg | Sodium: 638mg | Potassium: 2596mg | Fiber: 15g | Sugar: 270g | Vitamin A: 7896IU | Vitamin C: 11mg | Calcium: 1820mg | Iron: 8mg

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