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Fig-honey gelato

Time 15 minutes
Yields Makes 1 quart
Fig-honey gelato
1

In a saucepan, heat the figs over medium-high heat with the sugar, stirring roughly so they break apart. Cook, stirring, until the figs have mostly melted and begin to bubble, about 5 minutes.

2

Remove from the heat and stir in the honey, orange liqueur, mascarpone, milk and salt. Chill well, about 30 minutes in the refrigerator; then freeze according to ice cream maker’s instructions.


Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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