Vanilla & Chocolate Gelato Cherry Center Enrobed In Dark Chocolate Recipe

Make Vanilla Base

In a saucepan, combine whole milk, heavy cream, and granulated sugar over medium heat. Stir until the sugar dissolves and the mixture is warm but not boiling.

Temper Egg Yolks

In a separate bowl, whisk the egg yolks. Gradually pour in the warm milk mixture while whisking continuously to temper the yolks.

Cook the Mixture

Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon. Remove from heat and stir in vanilla extract.

Chill the Base

Let the mixture cool to room temperature, then refrigerate until chilled, about 2 hours.

Make Chocolate Base

In a saucepan, combine whole milk, heavy cream, granulated sugar, and cocoa powder over medium heat. Stir until the sugar dissolves and the mixture is warm but not boiling.

Melt Chocolate

Remove from heat and stir in chocolate chips until melted and smooth.

Temper Egg Yolks

In a separate bowl, whisk the egg yolks. Gradually pour in the warm chocolate mixture while whisking continuously to temper the yolks.

Cook the Mixture

Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon. Let cool and then refrigerate until chilled, about 2 hours.

Prepare the Cherries

In a small saucepan, combine pitted cherries, granulated sugar, and lemon juice. Cook over medium heat until the cherries are soft and the mixture thickens slightly, about 10 minutes.

Cool the Cherry Mixture

Remove from heat and let the mixture cool. Once cooled, transfer to an ice cube tray and freeze until firm.

Churn Gelatos

Churn both the vanilla and chocolate bases in an ice cream maker according to the manufacturer’s instructions until they reach a soft-serve consistency.

Form Gelato Balls

Scoop a small amount of vanilla gelato, flatten it in your hand, place a frozen cherry in the center, and encase it with gelato. Repeat for all gelato balls.

Freeze Gelato Balls

Place the gelato balls on a parchment-lined baking sheet and freeze until firm, about 1 hour.

Melt Dark Chocolate

In a microwave or double boiler, melt dark chocolate with coconut oil until smooth.

Enrobe Gelato Balls

Dip each gelato ball into the melted dark chocolate, ensuring it is completely coated. Return to the baking sheet to set.

Final Freeze

Once all gelato balls are coated, freeze again until the chocolate is set, about 30 minutes.

Serve

Serve the gelato balls chilled. Enjoy!