2000s Recipes + Menus
Cherry Gelato
Makesabout 3 cups
- Active time:20 min
- Start to finish:4 hr
June 2008
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 Tbsp cornstarch
For cherries
- 1/2 lb bing cherries (1 1/2 cups; do not substitute frozen), pitted
- 2 Tbsp turbinado sugar
- 1 teaspoon pure almond extract
- 1 teaspoon pure vanilla extract
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Equipment:
an ice cream maker
Make gelato:
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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.
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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.
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Remove from ice bath and chill, covered, 1 hour.
Prepare cherries:
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Pulse cherries, sugar, and extracts in a food processor until finely chopped, then chill, covered, 1 hour.
Make ice cream:
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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.
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