Cherry Chocolate Chunk Gelato

This recipe tastes really great with fresh seasonal bing cherries!
4 egg yolks
2 cups milk
3/4 cup heavy cream
3/4 cup sugar
1 cup of fresh bing cherries pitted 
3/4 cup of bittersweet chocolate (you could use dark, white or milk)

In a saucepan in the milk, heavy cream and sugar until the sugar is dissolved and the mixture is scolding but not boiling. Put the egg yolks into a roomy bowl and add about 1/3 of the hot milk mixture into the yolks while whisking. This is called tempering. That way you do not end up with scrambled egg gelato! Put the mixture back into the saucepan and stir constantly on low and then medium for about 10 mintues until the custard coats the back of your spoon. Transfer to a bowl and let it sit over a bowl with ice and cool water (ice bath) until custard is cooled, stir it every once and a while. Refrigerate your egg and milk mixture for about 2 hours. Pit your fresh cherries getting as much meat off of them if you can. It is fine if there not all the same size because after pitting them all, you want to make some pieces bigger and some smaller, the same with the chocolate. 

Follow your ice cream maker's instructions and while making it add the unevenly cut cherries and chocolate bits.

Happy Eatings

Comments are closed.