AMARETTO & BLACK CHERRY GELATO
A summer-perfect gelato made with sweet fresh cherries, a creamy custard base, and crushed amaretti cookies folded in for a delicate almond crunch.
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.
- Michelle’s Kitchen Recommendations:
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Tried this recipe?I'd love to hear how it turned out! Leave a comment below. 🇮🇹