Boursin Fig-Balsamic Gelato

Menu PartDessert
Cuisine TypeItalian
Boursin Fig-Balsamic Gelato

Chef Tony Priolo

Piccolo Sogno


This house-made gelato has a short ingredient list but is long on flavor. Chef Tony Priolo adds a little fig-balsamic herbal cheese spread and a healthy portion of aged balsamic vinegar to the basic vanilla mix to create a unique sweet-savory flavor profile.


1½ qt. heavy or whipping cream

1 pt. half and half

8 egg yolks

1½ cups sugar

1 tbsp. vanilla paste

½ cup aged balsamic vinegar

6 pieces fig-balsamic herbal cheese spread


  1. In heavy saucepan over medium heat, heat cream and half and half to boiling, keep warm at a simmer.
  2. In bowl of electric mixer, whip egg yolks, sugar and vanilla until fluffy and lemon-colored. Slowly temper hot cream into egg mixture while continuing to whip until well blended and aerated.
  3. Strain mixture; refrigerate until well chilled.
  4. Mix the chilled base with balsamic vinegar and fig-balsamic spread until well blended. Pour into container of ice cream maker and churn to soft-serve consistency. Freeze until firm.
  5. To serve, scoop into dishes and garnish with a cookie.

Photo courtesy of Bel Brands

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