Fig Mascarpone Gelato

Steps

1. Whisk 60 g caster or granulated sugar70 ml caster or granulated sugar¼ cup + 1 tbsp granulated sugar90 g caster or granulated sugar110 ml caster or granulated sugar⅓ cup + 2 tbsp granulated sugar, 1½ tbsp cornflour1½ tbsp cornflour1½ tbsp cornstarch2 tbsp cornflour2 tbsp cornflour2 tbsp cornstarch and a pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salt together in a saucepan.
2. Whisk in 320 ml whole milk320 ml whole milk1⅓ cups whole milk480 ml whole milk480 ml whole milk2 cups whole milk a little at a time until smooth, then add 1 tbsp honey1 tbsp honey1 tbsp honey1½ tbsp honey1½ tbsp honey1½ tbsp honey.
3. Cook over medium heat, whisking all the time, until it bubbles and thickens slightly, 5 to 7 minutes. Keep whisking for 1 more minute.
4. Take the pan off the heat and whisk in 80 g mascarpone80 g mascarpone2¾ oz mascarpone120 g mascarpone120 g mascarpone4 oz mascarpone until smooth.
5. Pour into the tubpint, cool to room temperature, then put the lid on.
6. Once it is completely cool, freeze the tubpint on a level shelf for 24 hours.
7. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Gelato.
8. If it looks very powdery, add 15 ml whole milk1 tbsp whole milk1 tbsp whole milk25 ml whole milk1½ tbsp whole milk1½ tbsp whole milk and run Re-spin. Otherwise skip it: Mix-in smooths the tubpint too.
9. Stir 60 g fig jam45 ml fig jam3 tbsp fig jam90 g fig jam70 ml fig jam¼ cup + 1 tbsp fig jam until loose and spoonable. Use it cold, not warm, so it stays in ribbons.
10. With a spoon, dig a hole about 4 cm1½ in wide down to the bottom of the tubpint. Add 60 g fig jam45 ml fig jam3 tbsp fig jam90 g fig jam70 ml fig jam¼ cup + 1 tbsp fig jam, then run Mix-in.

To serve: Top each scoop with fresh fig quarters.