Fig and Rum Gelato
Cinnamon Roasted Peaches

A luxurious homemade fig and rum gelato paired with warm, caramelized cinnamon-roasted peaches, crushed pistachios, and maple syrup.

Ingredients

• 500 g fresh figs
• 30 g coconut sugar
• 35 g rum
• 1 lemon zest and juice
• 400 ml coconut cream
• 4 peaches
• 1 tsp ground cinnamon
• 2 tbsp coconut oil
• to taste crushed pistachios
• to taste maple syrup

Instructions

1. 1Cut the Figs

   

   Wash the fresh figs, remove their stems, and carefully use a chefs knife to cut them into small pieces on a wooden cutting board.

   Tip: Ensure the cutting board is stable to safely chop the soft figs.
2. 2Combine Ingredients in Saucepan

   

   Transfer the chopped figs into a saucepan, then add 30 grams of coconut sugar and 35 grams of rum to the pan.

   Tip: Add the rum evenly to help infuse the figs as they start to cook.
3. 3Add Lemon Zest and Juice

   

   Stir in a little lemon zest and lemon juice to the simmering fig mixture in the saucepan to provide extra depth of flavor.

   Tip: Add the citrus at this stage to brighten the rich sweetness of the figs and rum.
4. 4Blend the Fig Mixture

   

   Once the cooked fig mixture has cooled down, pour it into a blender along with a fat source like coconut cream.

   Tip: Make sure the mixture has cooled slightly before blending to prevent steam buildup.
5. 5Pour into Ice Cream Maker Bowl

   

   After freezing the blended mixture for at least 6 hours or overnight, transfer and pour it into the bowl of an ice cream maker.

   Tip: Ensure your ice cream maker bowl is properly pre-chilled according to the manufacturer instructions.
6. 6Assemble Ice Cream Maker

   

   Insert the paddle of the ice cream maker into the metal bowl and lock it securely into place before starting the churn cycle.

   Tip: Double-check that the paddle is firmly locked to avoid jamming during churning.

Storage & Freezing

Burn It Off

Frequently Asked Questions