Cherry Chocolate Ripple Gelato Recipes

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.

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.