Title: Fig Gelato
Categories: Icecream Dessert
Yield: 1 Quart

M STEWART LIV; JUNE/JULY 94
1	c	Red wine
1/2	c	Plus 1 T sugar
1		Cinnamon stick
2		Cloves
1	tb	Peppercorns
14		Dried Calimyrna figs, cut in half
2	c	Whole milk
1/4	c	Heavy cream
3	tb	Corn syrup
2/3	c	Nonfat dry milk
1/2	ts	Unflavored gelatin

1. In a medium saucepan, combine wine, 1 C water, 2 T sugar, and spices, and bring to a boil. Add figs, reduce heat, and simmer 1 hour. Remove from heat and let cool. Remove spices. Puree figs with the liquid until smooth; strain and discard seeds,

2. Combine milk, cream, and corn syrup in a small saucepan. Heat to barely boiling. Combine dry milk, remaining sugar, and gelatin and whisk in. Bring back to barely boiling to dissolve gelatin, and remove pan from heat. Pass mixture through a strainer into a medium bowl set over an ice bath to chill. Stir in fig puree, then freeze in an ice-cream maker according to manufacturer's instructions. Store in a plastic container.

Scanned & fixed by Di and Gary

Nutritional information per serving: xx calories, xx gm protein, xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber, xx gm fat ( x gm sat, x gm mono, x gm poly), x.x mg iron, xx mg calcium, x% of calories from fat.

Brought to you by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes

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