Gelato Amarena Recipe

Preparation

1. 1

   Creating the Gelato Base

   In a saucepan, combine the whole milk, heavy cream, and half of the sugar. Heat over medium heat until the mixture is warm but not boiling.

2. 2

   Mixing Egg Yolks

   In a separate bowl, whisk the egg yolks and the remaining sugar together until the mixture is pale and slightly thickened.

3. 3

   Tempering the Egg Yolks

   Slowly pour the warm milk mixture into the egg yolks, whisking constantly to temper the yolks. Once combined, return the mixture to the saucepan.

4. 4

   Cooking the Base

   Cook the mixture over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 10 minutes). Do not let it boil.

5. 5

   Cooling the Base

   Remove from heat, stir in the vanilla extract and a pinch of salt. Let the mixture cool to room temperature, then refrigerate for at least 2 hours or until completely chilled.

6. 6

   Adding Cherry Flavor

   Once the base is chilled, fold in amarena cherries (or any preserved sour cherries) along with some of their syrup to taste.

7. 7

   Churning

   Pour the gelato mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

8. 8

   Freezing

   Transfer the gelato to a container and freeze for at least 4 hours until firm.