Amaretto & Black Cherry Gelato
Fresh summer cherries, crunchy amaretti cookies, and a hint of almond come together in this creamy Amaretto Black Cherry Gelato. Inspired by afternoons in Florence, it’s a rich, velvety dessert that’s perfect for cherry season and worth every bit of the anticipation.
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Italian Translation: Gelato all’amaretto e alla ciliegia
Amaretto Region of Origin: Lombardy
Wine Pairing Suggestion: Lambrusco or Moscato d’ Asti
Category: Dessert [‘Dolce’]
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 — where a simple scoop could easily turn into an hour of conversation.
Why this recipe works:
Gelato is all about texture. Chilling the custard thoroughly before churning creates that dense, velvety consistency that makes gelato so memorable. I use my KitchenAid Stand Mixer with the Ice Cream Maker Attachment because it makes homemade gelato surprisingly approachable—and such a fabulous way to bring a little taste of Italian summers to your home.
INGREDIENTS FOR AMARETTO & BLACK CHERRY GELATO:
Full measurements in the recipe card below.
- Cream
- Milk
- Sugar
- Egg Yolks
- Black Cherries
- Amaretti Cookies
Recommended kitchen tools:
- Medium Saucepan
- Whisk
- Medium Bowl
- Hand Mixer
- Cherry Pit Remover = Game Changer
- 1 qt Freezer-Friendly Container
HOW TO MAKE AMARETTO & BLACK CHERRY GELATO:
STEP 1: Freeze the Ice Cream Maker Bowl.
Freeze the KitchenAid Ice Cream Maker Attachment for at least 24 hours, following the manufacturer's instructions.
STEP 2: Heat Milk & Cream.
In a medium saucepan, heat the cream and milk over medium heat until small bubbles begin forming around the edges, about 20–25 minutes. (Do not boil.) Remove from heat.
STEP 3: Prepare other ingredients.
Meanwhile, beat the egg yolks and sugar until slightly pale and frothy, about 2 minutes. Pit and quarter the black cherries. Place the amaretti cookies in a zip-top bag and gently crush them into coarse pieces using a rolling pin or meat mallet.
STEP 4: Combine gelato base & Chill.
Slowly whisk the cream/milk mixture into the beaten egg mixture until fully combined. Transfer the custard to a pitcher or container, cover, and refrigerate for 6–8 hours, or overnight.
STEP 5: Churn!
Assemble the frozen Ice Cream Maker Attachment according to the manufacturer's instructions. With the mixer on its lowest speed, slowly pour in the chilled custard (pouring against the side if you’re able) and churn for about 15 minutes.
STEP 6: Add the Mix-ins.
Add the cherries and crushed amaretti cookies, then churn for another 2–3 minutes until evenly distributed. Transfer the gelato to an ice-cream tub or freezer-friendly container and freeze for at least 4 hours before serving.
How to Serve AMARETTO & BLACK CHERRY GELATO:
- Serve slightly softened for 5–10 minutes to achieve the creamiest texture.
- Top with additional crushed amaretti cookies or fresh black cherries.
- Pair with a chilled Lambrusco or Moscato d’Asti.
- Or… enjoy straight from the container with a spoon. No judgment here. 😊
Buon Appetito!
La Vita, Simplified:
Kitchen Favorite: The KitchenAid Stand Mixer with Ice Cream Maker Attachment makes homemade gelato incredibly simple and produce a wonderfully creamy texture.
Prep Tip: Chill the custard completely before churning. It’s the single biggest factor in achieving smooth, authentic gelato.
Pantry Favorite: Amaretti cookies add the perfect almond crunch and melt beautifully into the finished gelato.
Kitchen Tool: A cherry pitter makes prepping fresh cherries much quicker—and keeps your countertops much cleaner.
AMARETTO & BLACK CHERRY GELATO
Equipment
- Kitchen Aid Mixer with Ice Cream Maker Attachment
- Medium Saucepan
- Whisk
- Medium Bowl
- Hand Mixer
- Cherry Pit Remover
- 1 quart 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 ~ ⅔ cup once pitted and quartered
- 4-5 Amaretti Cookies
Instructions
- Freeze the Ice Cream Maker Bowl. Freeze the KitchenAid Ice Cream Maker Attachment for at least 24 hours, following the manufacturer's instructions.
- Warm the dairy. In a medium saucepan, heat the cream and milk over medium heat until small bubbles begin forming around the edges, about 20–25 minutes. (Do not boil.) Remove from heat.
- Whisk the egg mixture. Meanwhile, beat the egg yolks and sugar until slightly pale and frothy, about 2 minutes.
- Temper the eggs. Slowly whisk the warm cream mixture into the egg mixture until fully combined.
- Prepare the cherries. Pit and quarter the black cherries.
- Crush the amaretti. Place the amaretti cookies in a zip-top bag and gently crush them into coarse pieces using a rolling pin or meat mallet.
- Chill the custard thoroughly. Transfer the custard to a pitcher or container, cover, and refrigerate for 6–8 hours, or overnight.
- Churn the gelato. Assemble the frozen Ice Cream Maker Attachment according to the manufacturer's instructions. With the mixer on its lowest speed, slowly pour in the chilled custard (pouring against the side if you’re able) and churn for about 15 minutes.
- Add the mix-ins. Add the cherries and crushed amaretti cookies, then churn for another 2–3 minutes until evenly distributed.
- Freeze to finish. Transfer the gelato to a freezer-safe container and freeze for at least 4 hours before serving.
- Buon Appetito!
Notes
- Serving Quick Notes
- Allow the gelato to soften for 5–10 minutes before serving for the creamiest texture.
- Avoid over-churning—the gelato should be thick and creamy, not stiff.
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