Creamy Cherry Chocolate 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.

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.

EASY CHERRY-CHOCOLATE CHUNK ICE CREAM

Steps:

• Place cherries in a food processor; process into small pieces.
• Mix heavy cream, sweetened condensed milk, milk, and vanilla extract together until well combined. Pour into an ice cream maker and turn on. Add the chopped cherries while the machine is running; freeze until desired consistency is reached, about 20 minutes. Stir in chocolate chunks.