This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

Roasted Fig Gelato

1 pound black Mission figs
2 cups heavy cream
14-ounce can sweetened condensed milk
8-ounce package mascarpone cheese at room temperature or substitute with regular cream cheese
½ cup sugar
1 tablespoon balsamic vinegar
1 tablespoon brandy, optional
juice of 1 lemon

Heat oven to 400°.

Rinse the figs, cut off the stems and slice each one in half. On a baking sheet lined with parchment paper, lay the halves cut side up, and roast for 15 minutes.

In the meantime, place cream, sugar, condensed milk and mascarpone in the food processor and pulse until the mascarpone is completely blended into the cream. Remove to a bowl and chill thoroughly.

Place the roasted figs into a food processor and puree until completely smooth, making sure to scrape down the sides before finishing. Remove to a bowl and chill thoroughly.

When everything is really cold, pour the cream and fig mixtures into your ice cream machine. Process until almost finished for about 20-30 minutes, adding in the vinegar, brandy and lemon juice last. Continue to process, following your ice cream maker’s instructions.

Fold the soft gelato into a container and place in the freezer for several hours to allow it to firm.