Sweets

Fig & Pistachio Goat Milk Gelato

Author: Mary DiSomma

Figs have always been one of my favorite fruits. I love them tucked into cookie fillings, added to cheese boards, or fresh by the handful when they're in season. They have this wonderful earthy sweetness, some floral notes, and just enough tang to make every bite interesting. They are so good in this homemade gelato recipe.


Goat milk is the perfect partner because it's naturally creamy with a slight earthy tang. It complements the figs, it doesn’t compete with them. This fig and pistachio gelato comes out feeling luxurious without being too heavy. The rich, nutty flavor of the pistachios complements the other flavors and adds some texture, while ribbons of jam add little pockets of sweetness throughout.

Fig & Pistachio Goat Milk Gelato

Fig & Pistachio Goat Milk Gelato

The best ice cream is homemade ice cream, and the best gelato is homemade gelato. This fig and pistachio gelato recipe was inspired by Turkish ice cream flavors—and it’s so good you’ll be back for a second scoop before you know it.

Yield
1 Quart
Prep Time
40 minutes 40 min
Cook Time
17 hours 15 minutes 17 hrs 15 min
Total Time
17 hours 55 minutes 17 hrs 55 min

Ingredients

For the Gelato

For the garnish (optional)

Instructions

  1. Preheat your oven to 325 °F. Spread the pistachios out in a single layer on a small baking sheet. Bake for 6 to 8 minutes. Around the 4-minute mark, give the tray a good shake to ensure even toasting.
  2. Immediately transfer the roasted pistachios from the hot tray into a small bowl. Add the butter and a pinch of salt, then stir to fully coat. Chop them roughly into small pieces and set aside.
  3. In a small saucepan, combine the figs with ¼ cup of water and the lemon juice. Simmer over low heat for about 10 minutes, until the figs are soft and the liquid has mostly evaporated. Set aside to cool completely.
  4. In a medium saucepan, combine the goat milk, heavy cream, ½ teaspoon of salt, the vanilla, and the rosemary sprig. Heat slowly until it just begins to steam—do not let it come to a boil. Remove the pan from heat, and lay a piece of plastic wrap over the surface of the mixture to prevent a skin from forming. Let it steep for 10 minutes.
  5. Discard the plastic wrap and the rosemary. In a separate bowl, whisk the egg yolks and sugar until the mixture is pale, thick, and creamy. Slowly pour about 1 cup of the warm milk mixture into the yolks, whisking constantly to temper them.
  6. Pour the tempered yolk mixture back into the saucepan with the rest of the milk. Cook over low heat, stirring constantly with a silicone spatula. Continue stirring until the custard thickens enough to coat the back of a spoon. Again, do not let this mixture come to a boil.
  7. Strain the custard through a fine-mesh sieve into a clean bowl. Cover the surface directly with plastic wrap and refrigerate for at least 6 hours, ideally overnight.
  8. Combine the chopped pistachios and figs in a small bowl.
  9. Pour the cold custard into your ice cream or gelato maker and churn according to the manufacturer's directions. It will probably take 40 to 50 minutes. Towards the end of the churn, add ⅔ of the pistachio-fig mixture and let it finish churning. Reserve the remaining ⅓ to sprinkle over the top at serving, if desired.
  10. Once the gelato is finished churning, transfer about a third of it into a wide, shallow freezer container. Microwave the jam for a few seconds to soften it (be sure it’s not hot).
  11. With half of the jam, make small dollops on top of the gelato and use a butter knife to make a gentle "S" swirl through each dollop. Repeat with another layer of gelato and the remaining jam, then top with the final layer of gelato.
  12. Freeze for at least 4 hours before serving. Garnish with the remaining pistachio-fig mixture or fresh figs if they are in season. Enjoy!
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Fig & Pistachio Goat Milk Gelato

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Ingredient Tips

Yes! This matters a lot. The custard should be thoroughly chilled before it ever goes into your ice cream machine—for six hours at least, and ideally overnight. Starting with a cold base allows the mixture to freeze faster during churning. Cold ingredients will give you the best end result.

Preparation + Preservation Tips

Yes—but an ice cream maker will always give you the smoothest, most authentic gelato texture. If you don't have an ice cream maker, pour the chilled custard into a shallow, freezer-safe container and freeze it. Every 30 to 45 minutes, stir the mixture vigorously with a fork or a whisk, making sure to break up the ice crystals. Continue until the mixture becomes thick and frozen. It won't be as silky as machine-churned gelato, but it will still be delicious.

Most ice cream maker containers need at least 24 hours in the freezer before they're ready to churn, but you should always follow your manufacturer's directions. If the bowl isn't completely frozen, the mixture won't churn properly and might come out too soft. I like to keep my freezer bowl stored in the freezer during the summer so it's always ready when an ice cream craving strikes!

Homemade gelato doesn't contain the same stabilizers or air pockets found in store-bought ice cream, so it naturally freezes a little firmer. If it’s too hard to eat straight out of the freezer, let it sit at room temperature for 10 to 15 minutes before scooping. Using a warm ice cream scoop can make serving easier too.

To stop your gelato from growing ice crystals in the freezer, the best defense is limiting its exposure to air. Store your gelato in a shallow airtight container and press a piece of parchment paper or plastic wrap directly onto the surface before closing the lid.

For the best flavor and texture, enjoy your homemade gelato within two weeks. Over time it will get firmer and lose some of its creamy consistency. I don’t think you will have a problem finishing it in a couple weeks!

Extra Tips

Although they're made from similar ingredients, homemade gelato and homemade ice cream have a few important differences. First, gelato is churned very slowly, which incorporates less air into the mixture. That slower churn results in a dense, silky texture—almost like a hard ice cream. Flavors also tend to taste more concentrated.


Gelato is very popular in Italy, by the way. If you’ve ever heard someone ask for “Italian ice cream,” they probably meant gelato. Most gelato recipes also use more milk than cream. In this recipe, goat milk adds another layer of creaminess thanks to the structure of its fat. The end result is a frozen dessert that's creamy and flavorful. You will want a second scoop!

If you're in a baking mood, here's one of my favorite ways to serve this gelato: Sandwich a good scoop between two of my buttery homemade shortbread cookies. Press the whole thing together, roll the edges in chopped pistachios if you'd like a little extra crunch, and freeze for 30 minutes before serving.


These easy homemade ice cream treats are perfect for birthdays, backyard parties, or any summer gathering where you want to surprise your guests with something a little unexpected. And how often can you say that you got to enjoy a fig and pistachio ice cream sandwich?

Classic Shortbread with Flavor Variations➝

Creamy desserts are on my mind, like this simple (and delicious) chocolate nutella cheesecake parfait recipe: 

Easy No-Bake Chocolate Nutella Cheesecake Parfait➝

Need more ice cream flavors? You can never go wrong with homemade strawberry ice cream:

Homemade Strawberry Ice Cream➝

Or try my simple, vanilla ice cream recipe: 

Easy Homemade Vanilla Ice Cream➝

Or try my simple, vanilla ice cream recipe: 

Easy Homemade Vanilla Ice Cream➝

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