Vanilla Gelato With Cherry Compote Recipes

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VANILLA GELATO BITES WITH CHOCOLATE AND HAZELNUTS



Vanilla Gelato Bites with Chocolate and Hazelnuts image

Provided by Giada De Laurentiis

Categories     dessert

Time 4h

Yield 16 gelato bites

Number Of Ingredients 4

1 pint vanilla gelato or ice cream
1 (12-ounce) bag chocolate chips (about 2 cups)
1 cup finely chopped toasted hazelnuts (about 5 ounces)
Special equipment: bite-sized ice cream scoop and wooden popsticks

Steps:

  • Place a small tray or a plate in the freezer. Remove the gelato from the freezer to soften, about 5 minutes. Remove the chilled tray from the freezer. Scoop out 16 bite-sized balls of gelato and place in the freezer for at least 1 hour. Remove from the freezer and quickly insert a wooden popstick into each gelato ball. Return them to the freezer for at least 1 hour.
  • When the gelato balls have frozen with their sticks in place, place the chocolate in a double-boiler over very gently simmering water until melted. Next to the pot of chocolate, place the toasted, chopped hazelnuts in a shallow bowl.
  • Remove the gelato balls from the freezer, 4 at a time. Working quickly, hold the gelato ball by the stick and dip into the melted chocolate, then dredge it in the hazelnuts. Return them to the freezer and continue with 4 more gelato balls, until all the gelato balls are covered in chocolate and nuts. Freeze the chocolate-and-nut-covered gelato for at least 1 hour.
  • These are very fun, festive, and tasty. The ice cream scoop I used is a number 40 (holds 1 tablespoon, is 1 1/2 inches in diameter.)

CHERRY GELATO



Cherry Gelato image

Provided by Viviane Bauquet Farre

Categories     Milk/Cream     Food Processor     Ice Cream Machine     Dessert     Kid-Friendly     Frozen Dessert     Cherry     Almond     Summer     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 5 cups

Number Of Ingredients 12

For gelato:
1/2 vanilla bean, halved lengthwise
3 1/2 cups whole milk
1/2 cup turbinado sugar such as Sugar in the Raw
2 tablespoons cornstarch
For cherries:
1/2 pound bing cherries (1 1/2 cups; do not substitute frozen), pitted
2 tablespoons turbinado sugar
1 teaspoon pure almond extract
1 teaspoon pure vanilla extract
Equipment:
an ice cream maker

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.

SIMPLE TART CHERRY COMPOTE



Simple Tart Cherry Compote image

Tart cherries are hard to find where I live but when we occasionally come across them, we look forward to making this recipe to put over local vanilla bean gelato. Sweet and tart all at the same time. Also delicious on ice cream, pound cake, pancakes, Greek yogurt... The options are endless! It's the taste of summer for our family! Keeps up to 3 days in the fridge.

Provided by trixie_stardust73

Categories     Side Dish     Sauces and Condiments Recipes

Time 44m

Yield 9

Number Of Ingredients 6

¾ cup water
½ cup white sugar
¼ teaspoon ground cinnamon
3 ½ cups pitted tart cherries
2 tablespoons water
2 tablespoons cornstarch

Steps:

  • Bring 3/4 cup water, sugar, and cinnamon to a boil in a saucepan. Reduce heat and simmer until sugar is dissolved, 3 to 4 minutes. Add cherries; bring back to a boil. Reduce heat and simmer until cherries soften, about 5 minutes.
  • Mix 2 tablespoons water and cornstarch together in a small bowl; pour over the cherry mixture in the saucepan. Stir until thickened, 1 to 2 minutes. Let cool, 10 to 15 minutes. Transfer to a container and refrigerate.

Nutrition Facts : Calories 80.1 calories, Carbohydrate 20.1 g, Fat 0.2 g, Fiber 1 g, Protein 0.6 g, Sodium 2.6 mg, Sugar 16.2 g

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