Monday, 13 January 2014

Very Cherry

It's hot...very hot and in an attempt to keep cool I was quite diverted by a feature in the latest Feast Magazine about ice cream around the globe.

While touring the globe by ice cream, Italy called and Gelato de Amarena (amarena cherry gelato) was on the menu!

I dusted off my ice cream maker and assembled the ingredients...

This is not something you would embark on in the spur of the moment as it takes some time to prepare as well as cooling, churning and freezing time but it is certainly worth the effort!
750 ml milk
250 ml thickened cream
1 vanilla bean, seeds scraped
200g caster sugar
4 egg yolks
240g jar amarena cherries in syrup, drained syrup reserved
1. Brink milk, cream and vanilla bean and seeds to just below boiling point in a large saucepan over medium heat. Meanwhile, whisk caster sugar and egg yolks in a bowl until thick and pale. Whisking constantly, gradually pour in hot milk mixture until combined.
2. Transfer mixture into a clean saucepan (I skipped this bit as I am a lazy cook!) over medium heat and cook stirring constantly, for 20 mins or until thick enough to coat the back of a spoon. Transfer to a bowl and cover surface with plastic wrap. Cool to room temperature, then refrigerate overnight.
3. Churn mixture in an ice cream machine until froze. transfer into a freezer-proof bowl. Fold two thirds of cherries through ice cream with 1 tbs reserved syrup. Cover bowl with plastic wrap and freeze for 6 hours. Serve drizzled with remaining cherries and syrup.
Amarena cherry gelato
It is delicious and should certainly help me to keep my cool in this week set for days over 40 degrees Celsius. I am thinking a little trip to Argentina for Helado de Dulce de Leche (caramel ice cream) could be next on my ice cream itinerary...
Thank you Feast magazine!!!


1 comment

  1. I love that there are no preservatives, you have tempted me to have another look at the Feast magazine. xxx Rae


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