Very Cherry Gelato

from ButterYum

makes 1 quart

Ingredients

• • 40 whole sweet cherries, stems removed

  • 2 tablespoons sugar

  • 1 teaspoon natural cherry flavor (or alcohol such as 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

Directions

To prepare cherries:

• 1. at oven to 400F.

  2. Place whole, stemmed cherries in an oven safe dish; add 2 tablespoons sugar and natural cherry flavor (or alcohol) and toss well.

  3. Roast cherries, uncovered for 15 minutes; remove from oven and allow them to cool.

  4. Using gloved hands, remove pits and reserve for later (also, save the juices from the pan); chop cherries into small pieces.

  5. Store roasted cherries with their juice in an airtight container in the fridge for up to 5 days; chill reserved cherry pits in a separate container, also for up to 5 days.

To prepare gelato base:

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

2. In a heavy bottomed saucepan, heat the milk, heavy cream, and reserved cherry pits 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 (180F).

5. Remove ice cream base from the pan and strain out the cherry pits; stir in vanilla extract.

6. Pour ice cream base into an airtight container and refrigerate overnight, or up to 3 days.

To make gelato:

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