In a small saucepan, add butter, figs, brown sugar, Colavita Fig Balsamic Vinegar, brown sugar, salt,
cinnamon and cardamom. Cook over medium/low heat for 18 to 20 minutes, making sure to stir often as it thickens.
Once the figs are tender and becomes jammy, turn off the heat and stir in the vanilla.

Transfer figs into a food processor or blender and puree until smooth. Store in an airtight container and set in the
fridge until needed.

In a medium pot, add whole milk, heavy cream, cream cheese, egg yolks, brown sugar and salt.
Whisking constantly, cook over medium heat, until the mixture reaches 170oF.

Then, in a small bowl, combine together cornstarch and 3 tablespoons of hot milk/cream mixture until smooth. Pour
back into the pot and continue cooking until it thickens. An additional 2 minutes or so. Turn the heat off and stir in
vanilla. Strain gelato base if lumpy.

Pour mixture into a large bowl and place cling wrap directly on top to prevent a skin from forming. Cover tightly and
chill overnight.

When you are ready to churn, pour the gelato base into your ice cream machine and follow the manufacturer’s
directions. Once the ice cream starts to thicken and resembles soft serve, add in all of the fig jam and continue
churning until fully incorporated.

Transfer gelato into a airtight container and freeze for at least 4 hours. Allow gelato to sit at room temperature for
about 10 minutes before scooping. Enjoy!

NOTES
*Store in an airtight container in the freezer for up to 6 weeks.