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Filtering by Tag: gelato

Very Cherry Gelato

Patricia Reitz

In honor of National Ice Cream Day, I'd like to share this recipe for Very Cherry Gelato. The cherries are roasted, which not only intensifies their flavor, but it also prevents them from freezing too hard in the ice cream (a tip from David Lebovitz). Let's get churning. 

I love Boyajian products and this stuff is pretty amazing. If you don't have any, feel free to use Kirsch, Amaretto, or Bourbon.  

The cherries are left whole with the pits inside.  Sprinkle with a little sugar and a splash of natural cherry flavor (or other alcohol).

They roast in the oven for only 15 minutes.  They'll lose a little of their lovely color, but the intensified flavor will more than make up for that.

The pits are very easy to remove after the cherries are roasted.

Oooh.. and look at all that lovely cherry juice.  It's packed full of flavor so we'll definitely add it to the ice cream.  Here's the recipe.

Items used to make this recipe:

Very Cherry Gelato

Printable Recipe


  • 40 whole sweet cherries, stems removed

  • 2 tablespoons sugar

  • 1 teaspoon natural cherry flavor (or Kirsch, Amaretto, Bourbon)

  • 1 1/2 cups whole milk

  • 1 cup heavy cream

  • 4 egg yolks

  • 1/2 cup granulated sugar

  • pinch of salt

  • 2 teaspoons vanilla extract


To prepare cherries:

  1. Preheat oven to 400F.

  2. Place whole, stemmed cherries in an oven safe dish. Add 2 tablespoons sugar and natural cherry flavor; toss well.

  3. Roast cherries, uncovered for 15 minutes. Remove from oven and allow to cool.

  4. Using gloved hands, remove pits and discard (save the juice from the pan). Chop cherries into small pieces. Store cherries and their juice in an airtight container in the fridge for up to 5 days.

To prepare ice cream base:

  1. Whisk together egg yolks, sugar, and salt in a bowl; set aside.

  2. In a heavy bottomed saucepan, heat the milk and heavy cream together until small bubbles start to form around the edges of the pan.

  3. Slowly whisk about 1/2 cup of the hot milk/cream mixture into the yolks.

  4. Pour the egg yolk mixture back into the milk/cream mixture and heat over medium-high, stirring constantly, until the mixture thickens. Remove from heat and stir in vanilla extract.

  5. Pour ice cream base into an airtight container and refrigerate overnight.

To make ice cream:

  1. Process ice crema base, chopped cherries, and cherry juice in an ice cream machine following the manufacturer's instructions. Makes about 1 quart.

Rich Dark Chocolate Gelato

Patricia Reitz

The hubs really loves dark chocolate and he really loves ice cream so how do you think he feels about this Rich Dark Chocolate Gelato?  He really-really loves it!  I've said this before, but sometimes the most simple recipes are the most flavorful and that's certainly the case here.  

This easy recipe has no egg yolks and you don't need a thermometer to ensure it reaches a certain temperature as it cooks.  You'll also notice the recipe doesn't call for heavy cream which can mute the flavor of chocolate.  The addition of cornstarch provides excellent water absorbing properties to reduce the ice crystals that so often plague homemade ice creams and gelatos.  For the best flavor, be sure to use a high quality Dutch-processed cocoa powder rather than common grocery store varieties.  I've listed several recommendations below.

A word about ice cream makers.  I have two Cuisinart ice cream makers, the kind with the coolant-filled bowls that have to be frozen for 24 hours between batches.  They work very well and I would recommend them to anyone, but I recently had the pleasure of testing two self-refrigerating compressor machines.  They're more expensive than the freeze-ahead models, but the convenience of being able to make consecutive batches on a moment's notice makes the increased price so worth it to me.

Of the two models I tested, one was the clear winner - The Breville Smart Scoop.  The Breville is the quietest machine I've ever used; purrs like a kitten.  It also has 12 hardness settings so you can freeze your sorbet, frozen yogurt, gelato, or ice cream just the way you like it; it has a super neat "hold" feature to keep your frozen creation at the desired consistency for up to 3 hours; and it sings a cute little ditty to let you know when the cycle is done.  Oh, and extra bowls for this machine only cost about $10 compared to the $30-45 you have to pay for the freeze-ahead models.  I can't say enough good things about the Breville Smart Scoop and it's going on my list of favorite small appliances.

Items used to make this recipe:

Dark Chocolate Gelato

Cioccolato Scuro e Ricco Gelato

makes 1 quart

Printable Recipe



  1. In a medium mixing bowl, whisk together 1 cup of milk, sugar, cornstarch, cocoa powder, and salt; set aside.

  2. In a large heavy bottomed saucepan over medium heat, bring the remaining 2 cups of milk just below the boiling point (bubbles will appear around the edges of the pan).

  3. Add the cocoa mixture to the hot milk and continue to heat, stirring constantly, until the mixture thickens (about 10 minutes).

  4. Remove from heat and stir in the vanilla extract.

  5. Allow mixture to cool, then transfer to an airtight container and chill overnight (for quicker results, see my note below).

  6. Process in your ice cream maker following the manufacturer's instructions.

  7. Transfer to an airtight container and store in the freezer (I love this one).

  8. Soften at room temperature for 10 minutes before serving. Makes 1 quart.

Note:  If you're in a hurry and want to skip the chilling overnight step, pour the gelato base into a glass or metal bowl which is then placed into a larger bowl containing a lot of ice water. Stir the mixture frequently until it reaches 40F; then proceed as directed above.  Base can be made up to 5 days in advance - store in refrigerator until ready to churn.