Cherry Chocolate Ripple Gelato Recipes

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.

CHERRY CHOCOLATE RIPPLE GELATO

Steps:

• Combine the cherries, sugar, and lemon juice in a medium pot. Stir to combine, and let sit for 15 minutes.
• Place the pot over medium-low heat. Cook until the cherries start to soften, and the juices get thick and jammy, 10 to 15 minutes. Transfer to a bowl or container, and let cool completely (may be prepared a day or two in advance).
• Be sure to freeze the bowl of your ice cream maker one day in advance before proceeding to the next step.
• When ready to make the gelato, combine half of the plain base and half of the cherry jam in the bowl of a food processor. Pulse until well mixed. Whisk the puree into the remaining plain base.
• Pour into the freezer bowl of your ice cream maker. Churn for 20 minutes.
• Add the remaining cherry jam. Slowly drizzle in the melted chocolate. Churn for 5 minutes more. Transfer the ice cream to a container, cover, and freeze for at least 2 hours before serving.