Amaretto & Black Cherry Gelato
This Amaretto & Black Cherry Gelato is everything I crave in summer — creamy, slightly tart, and studded with crushed amaretti cookies for the perfect almond crunch. It takes a little time and care, but the result is a dreamy, decadent scoop worth every step.
Italian Translation: Gelato all’amaretto e alla ciliegia
Amaretto Region of Origin: Lombardia
Wine Pairing Suggestion: Moscato d’ Asti
Category: Dessert
Michelle’s Cucina
A note from my kitchen to yours.
When black cherries are in season, I can’t resist the urge to turn them into something cool and creamy. Any gelato reminds me of warm afternoons spent at my friend’s gelateria in Piazza di Santa Croce in Florence — and this swirl of cherry and amaretti brings me right back. It’s elegant and nostalgic all at once.
Unlike ice cream, gelato typically has less fat and air, giving it a dense, velvety texture that lets seasonal flavors — like ripe cherries and crushed amaretti — really shine. It takes a little patience between chilling and churning, but the process is as rewarding as the first scoop. A summer indulgence worth the wait.
What You’ll Need to Make AMARETTO & BLACK CHERRY GELATO:
- Cream
- Milk
- Sugar
- Egg Yolks
- Black Cherries
- Amaretti Cookies
How to Make AMARETTO & BLACK CHERRY GELATO:
STEP 1: Freeze Attachment.
Freeze the Kitchen Aid Ice Cream Maker attachment overnight per manufacturer instructions (this is essential!)
STEP 2: Heat Milk & Cream.
In a medium saucepan, whisk heat cream and milk over medium heat until foam-y bubbles start to form around the edges – about 20-25 minutes, whisking occasionally. Then remove from heat.
STEP 3: Prepare other ingredients.
Meanwhile, in a medium bowl, beat sugar and egg yolks on low speed until a little frothy, about 1 ½ - 2 minutes. Prep the black cherries by pitting them and then quartering
STEP 4: Combine gelato base.
Slowly whisk the cream/milk mixture into the beaten egg yolks/sugar mixture. I like to transfer the mixture to a pitcher for easier pouring when it’s time to pour for churning. Chill in the refrigerator 6-8 hours
STEP 5: Churn!
When ready for churning and gelato mixture is chilled, set up the kitchen aid mixer with the attachment bowl (straight from the freezer!) per manufacture instructions. Turn on LOWEST speed, and slowly add the gelato mixture to the chilled base - pouring against the side if you’re able. Continue to churn for 15 minutes
STEP 6: Add the Extras.
Add the cherries and the amaretti cookie crumbles, and continue to churn for 2-3 minutes. Transfer the gelato to an ice-cream tub or freezer-friendly container and freeze for at least 4 hours.
How to Serve AMARETTO & BLACK CHERRY GELATO:
In your prettiest bowl… or directly from the tub with a spoon. No judgement..
Buon Appetito!
Tools for This Recipe:
Cherry Pit Remover = Game Changer.
La Vita, Simplified:
Don’t want to wait overnight to chill your custard? Speed things up by pouring the gelato base into a shallow dish and nestle it into an ice bath. . It’ll chill in a fraction of the time — so you can get to churning (and tasting) sooner.
AMARETTO & BLACK CHERRY GELATO
Equipment
- Kitchen Aid Mixer with Ice Cream Maker Attachment See link below to purchase
- Cherry Pit Remover
- Medium Saucepan
- Medium Bowl
- 1 quart Ice Cream Tub (or freezer-friendly container)
Ingredients
- 1⅓ cups Heavy cream
- 2½ cups Whole milk
- ¾ cup Sugar
- 4 Egg Yolks
- 1 cup Black Cherries - should come out to about ⅔ c. once pitted and quartered
- ⅓ cup Roughly crumbled Amaretti Cookies
Instructions
- Freeze the Kitchen Aid Ice Cream Maker attachment overnight per manufacturer instructions (this is essential!)
- In a medium saucepan, whisk heat cream and milk over medium heat until foam-y bubbles start to form around the edges – about 20-25 minutes, whisking occasionally. Then remove from heat.
- Meanwhile, in a medium bowl, beat sugar and egg yolks on low speed until a little frothy, about 1 ½ - 2 minutes.
- Prep the black cherries by pitting them and then quartering.
- Slowly whisk the cream/milk mixture into the beaten egg yolks/sugar mixture.
- I like to transfer the mixture to a pitcher for easier pouring when it’s time to pour for churning.
- Chill in the refrigerator 6-8 hours.
- When ready for churning and gelato mixture is chilled, set up the kitchen aid mixer with the attachment bowl (straight from the freezer!) per manufacture instructions.
- Turn on LOWEST speed, and slowly add the gelato mixture to the chilled base - pouring against the side if you’re able.
- Continue to churn for 15 minutes.
- Add the cherries and the amaretti cookie crumbles, and continue to churn for 2-3 minutes.
- Transfer the gelato to an ice-cream tub or freezer-friendly container and freeze for at least 4 hours.
- Buon Appetito!
Notes
- Kitchen Aid Ice Cream Maker Attachment
- Don’t fill the churner too high by doubling the recipe or increasing quantities
- Don’t overchurn
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