Cherry Gelato Recipes

GELATO

Steps:

• In a medium saucepan, mix milk and cream. Warm until foam forms around the edges. Remove from heat.
• In a large bowl, beat the egg yolks and sugar until frothy. Gradually pour the warm milk into the egg yolks, whisking constantly. Return mixture to saucepan; cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and coats the back of the spoon. If small egg lumps begin to show, remove from heat immediately.
• Pour the mixture through a sieve or fine strainer into a bowl. Cover, and chill for several hours or overnight.
• Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. Transfer to a sealed container, and freeze until firm. If the gelato is too firm, place it in the refrigerator until it reaches the desired consistency.

CHERRY PIE A LA MODE ICE CREAM

Steps:

• Whisk eggs and salt together in a medium bowl. Set aside.
• Heat heavy cream, half-and-half, sugar, nutmeg, and cinnamon in a saucepan over medium heat, stirring occasionally until sugar is dissolved and cream just starts to bubble. Remove from heat.
• Whisk 1 cup of the hot cream mixture into the eggs in a slow stream. Whisk the egg mixture into the remaining cream mixture in the saucepan. Cook over low heat, stirring constantly, until the mixture just coats the back of a spoon and reaches 175 degrees F (90 degrees C), about 5 minutes. Remove from heat; whisk in vanilla and almond extracts.
• Let cool completely, stirring occasionally, about 15 minutes. Chill ice cream base, covered, 8 hours to overnight. Meanwhile, prepare pie crust squares and cherry pie filling.
• Roll pie crust to 1/8-inch thickness. Cut into 2-inch squares. Mix sugar and cinnamon together in a small bowl.
• Heat oil in a frying pan to 350 degrees F (175 degrees C). Fry pie crust squares until cooked through and beginning to turn golden. Remove squares from the oil with a slotted spoon or spatula, shaking lightly to discard excess oil, and transfer to bowl of cinnamon-sugar mixture. Stir to coat.
• Transfer coated pie crust squares to a paper towel-lined plate to cool. Store in an airtight container until ready to churn ice cream.
• Line a baking sheet with waxed paper. Spread cherry pie filling in a single layer and freeze until ready to churn ice cream.
• Freeze base in an ice cream maker according to manufacturer's instructions, about 20 minutes. Add pie crust pieces and dollops of frozen pie filling, broken off with a spoon, in the last 5 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

CHOCOLATE CHERRY ALMOND GELATO WITH WHITE CHOCOLATE STRACCIATELLA

Steps:

• In a large bowl, combine chopped chocolate, jam, cream cheese, vanilla and Amaretto or almond extract. Set aside convenient to the stove.
• In a heavy bottomed sauce pan, combine the milk, sugar, cornstarch, cocoa powder and salt. Whisk over medium to medium high heat until mixture thickens and comes to a boil. Let boil for 15 seconds.
• Pour the cooked base into the bowl with the chocolate. Allow to sit a couple of minutes and stir until the chocolate has melted.
• If using bars with nuts/fruit in them, steep for thirty minutes and then strain the mixture into another bowl, pressing down on the solids. Otherwise, strain straight away.
• Press plastic wrap onto the surface of the gelato base and refrigerate until thoroughly chilled (40F). You can also do this in an ice bath to speed up the process.
• Churn the base according to your manufacturer's instructions.
• Melt the chocolate in the microwave in 15 second bursts on medium power. Stir together with the oil until thoroughly combined. Allow to cool to just-barely-warm and liquid before using.
• Place the frozen berries, the sugar, lemon juice and salt into a heavy bottomed sauce pan.
• Allow to sit until the cherries have thawed and release some of their juices, about an hour.
• Heat over medium heat until the mixture comes to a gentle simmer.
• Turn the heat down to just high enough to maintain the simmer (medium-low on my stove) and, stirring occasionally, cook the cherries until the mixture reaches 221F.
• Remove from the heat and stir in the Amaretto or extract. Allow to cool then cover and chill before using.
• Once the ice cream has reached soft serve consistency, add in the frozen chopped chocolate. Then drizzle in as much of the stracciatella as you like in a thin stream.
• Layer 1/3 of the churned base in your container. Top with 2-3 tablespoons of jam and spread it out as well as you can.
• Layer in another third of the base, top with another 2-3 Tablespoons of jam and finish with the last bit of base.
• Run a knife back and forth up and down through the base and jam to swirl it together a bit more and smooth the top.
• Add some decorative stracciatella drizzles or not and freeze for at least 4 hours or overnight before serving.
• Feed the Hungry Goddess in you. Enjoy!

CHOCOLATE CHERRY STRACCIATELLA GELATO RECIPE

Steps:

• In a deep saucepan, combine milk, heavy cream and 1/2 cup of the sugar.
• Split vanilla bean open and scrape down the seeds from the inside. Add vanilla bean and seeds to the pot.
• Heat over medium heat, heat until bubbles start to form, but do not let it boil.
• Remove from heat and steep for 15 minutes.
• In a bowl, whisk egg yolks and the remaining sugar.
• Slowly add 1/2 cup of the warm mixture to the yolks, whisking constantly. Add another 1/2 cup from the warm mixture and whisk to combine.
• Pour the egg yolk mixture back to the pan with hot liquid, remove the vanilla bean and heat over medium heat.
• Stir constantly with a spatula, until the mixture thickens and coats the back of the spatula, for about 10 minutes.
• Remove from heat and strain through a fine mesh sieve. Cool at room temperature for 15 minutes, then cover and refrigerate for at least 2 hours or overnight.
• Churn in an ice cream maker, following the manufacturer's instructions. (Make sure you freeze the ice cream bowl for the time needed). It took mine gelato 15-20 minutes to churn.
• While the gelato is churning, melt chocolate over a double boiler. Place in a zip lock bag, close and cut the tip.
• With the ice cream maker still churning the gelato, slowly drizzle the chocolate inside.
• Transfer to a container and swirl the cherry preserves. Freeze overnight.

CHERRY GELATO

Steps:

• Make gelato:
• Scrape seeds from vanilla bean with tip of a paring knife into a small heavy saucepan. Add milk and a pinch of salt and bring just to a boil, then remove from heat.
• Meanwhile, whisk together sugar and cornstarch, then add 1/2 cup hot milk, whisking until smooth. Whisk into milk in saucepan. Bring to a simmer, whisking, then simmer, whisking, 3 minutes. Immediately pour through a fine-mesh sieve into a metal bowl set in an ice bath. Cool to room temperature, stirring occasionally, about 10 minutes.
• Remove from ice bath and chill, covered, 1 hour.
• Prepare cherries:
• Pulse cherries, sugar, and extracts in a food processor until finely chopped, then chill, covered, 1 hour.
• Make ice cream:
• Stir cherries with their juices into gelato mixture and freeze in ice cream maker. Transfer to an airtight container and put in freezer to harden, at least 2 hours.

CREAMY CHERRY CHOCOLATE GELATO

Steps:

• Combine half-and-half, sugar and egg yolks in double boiler; cook over medium heat, stirring, until mixture reaches 185 degrees F on a candy thermometer.
• Remove the mixture from the heat; set pan in an ice bath.
• After mixture has cooled, stir in Amaretto, chopped cherries and grated chocolate. Refrigerate, covered, at least 2 hours or overnight.
• Churn mixture in the ice cream maker according to manufacturer's directions until not quite thick, about 20 minutes.
• Pour gelato in a freezer-safe container; freeze until set, about 3 hours.