Fig leaf gelato

Fig leaf gelato uses the aromatic part of the plant rather than the fruit itself. The leaves infuse the dairy base with green, vegetal and slightly milky notes, creating a flavour that is completely different from the sweetness of ripe figs and strongly reminiscent of the plant in summer.

The delicate part of the recipe is the infusion. The central rib of the leaf is removed and contact with the hot milk and cream is kept short and carefully controlled. If the extraction goes too far, the aromatic notes can quickly give way to pronounced bitterness. Tasting during infusion is therefore more useful than relying on a rigid extraction time.

Once filtered, the infusion becomes the liquid foundation of a traditional dairy gelato base. The final texture is creamy, while the aromatic profile remains distinctly vegetal. It is also an interesting example of how leaves, herbs and other less obvious ingredients can become the main flavour when their extraction is managed precisely.