div class="separator" style="clear: both; text-align: center;"a href="http://farm5.static.flickr.com/4078/4886979818c969f11d06.jpg" style="margin-left: 1em; margin-right: 1em;"img alt="Fig gelato" border="0" height="343" src="http://farm5.static.flickr.com/4078/4886979818c969f11d06.jpg" title="Fig gelato" width="400" //a/divbr /div class="separator" style="clear: both; text-align: center;"a href="http://4.bp.blogspot.com/o-Qav5fNgPE/TGSkY4ZuwPI/AAAAAAAACqI/I7DBdBhmsVc/s1600/WHB246.png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"img alt="Weekend Herb Blogging" border="0" height="200" src="http://4.bp.blogspot.com/o-Qav5fNgPE/TGSkY4ZuwPI/AAAAAAAACqI/I7DBdBhmsVc/s200/WHB246.png" title="Weekend Herb Blogging" width="200" //a/divI'm not generally a fan of fruit-flavored ice cream because it usually has a fake, chemically taste to me (unless we're talking about fresh peach ice cream from a href="http://www.gapeaches.com/" title="Dickey Farms"Dickey Farms/a). But gelato is another matter. I've had my fair share of gelato (while backpacking through Europe in college, I lived off of bread, cheese, peanut butter, and gelato for 10 weeks), and I always prefer the fruit flavors. My favorites are apple (I remember a particularly good version in a gelateria in Rome) and kiwi (strangely, the first thing that comes to mind is a train station in Vienna). I don't recall ever having fig gelato, but I was excited to find this recipe. I don't know that it lives up to the best gelato I've had in Italy, but it's definitely the best I've ever made. I might reduce the lime juice by half next time (it was good, but hid the fig flavor a little bit), but otherwise it was fantastic. I'm submitting this dish to a href="http://cookalmostanything.blogspot.com/2008/09/whb-year-four-recaps.html" title="Weekend Herb Blogging"Weekend Herb Blogging/a, which is organized by Haalo from a href="http://cookalmostanything.blogspot.com/" title="Cook (almost) Anything At Least Once"Cook (almost) Anything At Least Once/a. I'm hosting this week, so make sure to send me your entries by Sunday (check the a href="http://cookalmostanything.blogspot.com/2008/09/whb-rules.html" title="Weekend Herb Blogging rules"rules/a for details).br /br /ibFig gelato/b/i (adapted from a href="http://italianfood.about.com/od/gelatoandsherbet/r/blr1205.htm" title="recipe for fig gelato from About.com"About.com/a)br /(a href="https://sites.google.com/site/eatthisrecipes/fig-gelato?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1"Printable version/a)br /br /1 lb fresh figs, stems removed (you can peel them if you want, but I didn't)br /juice of 1 lime (next time I'll only use half)br /1/2 cup milkbr /1 Tbsp honeybr /br /Combine the figs and lime juice in a blender and blend until smooth. Then add milk and honey and blend briefly, just until combined. Freeze in an ice cream maker, according to manufacturer's directions. Serves 3-4.