Make Ahead
Sour Cherry Gelato
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17 Reviews
TheWimpyVegetarian
July 4, 2010
Hi Naked Beet - I made this wonderful gelato yesterday for a BBQ we were going to last night. It was just great and got many compliments! I wanted to use fresh cherries too, since I have so many right now, and all that's available fresh in my area (that I know of) are sweet ones. I took your advice and cooked them on the stove first to create some juice, but didn't have enough juice and so took about 1/4 cup of the softened cherries and threw in the blender and then through a strainer to get rid of the skin and threw that into the gelato base too. The rest of the halved cherries I added to the base about 10 minutes before it was ready in the ice cream maker. Note: I couldn't believe the difference the kirsch made on both flavor and texture!!! I'll be adding some alcohol at the end of many of my ice creams now. Thanks for the tastey recipe and that wonderful tip!
NakedBeet
July 7, 2010
Hey!!!! That's wonderful, so happy to hear your guests liked it. Actually, the alcohol idea is all David Leibowitz, but I thought using kirsch specifically would be right for the sour cherries. So glad the fresh/cooked worked perfectly for you.
gluttonforlife
July 2, 2010
Gorgeous recipe! WIll try making it with fresh sour cherries--do you think that would require more sweetener?
NakedBeet
July 3, 2010
glutton, the sour cherry jar was not in syrup, so that helped keep the sugar low. I would think a tad more sugar if you were using fresh (maybe 3/4 cup?) or you could try to mimic the jar cherries by cooking them down a bit with sugar to get some of the syrup, which might help distribute the cherry flavor throughout the ice cream, otherwise, it might just be vanilla dappled with some fresh fruit....? I'd be curious to know what works for you. I haven't seen fresh sour cherries yet in my Greek markets, soon though, I hope.
scoopmuse
July 2, 2010
This recipe looks great! I, too, have a fondness for Jeni's ice cream and prefer to make recipes without eggs. Her base is an excellent starting point for many flavors but I have yet to make a sour cherry version. I will definitely give this a try.
NakedBeet
July 3, 2010
Ever since I saw Jeni's eggless base, that's the way I make all my ice creams now. I find the flavors to be purer and more intense. I do vary the extract flavors and sugar levels depending on which flavor I'm making.
Lizthechef
June 25, 2010
Fri at 7:10 PDT, two hours away from the deadline - keep coming back to you - beautiful! Thumbs up!
TheWimpyVegetarian
June 22, 2010
Yah! I've been hoping for a recipe like this too! I can't wait to make it.
Lizthechef
June 22, 2010
This is the cherry gelato I have been waiting for. Can I make it with another kind of cherry, though? I'd prefer to use fresh and it's hard to find fresh sour cherries in Southern CA. Thumbs up! ps I'm thinking Rainer cherries...
NakedBeet
June 22, 2010
Liz, I don't see why not! I'm a sour cherry nut, but sweet cherries would work just as well, would be like a real Ben and Jerry's and you can big it up with larger chunks of chocolate.
NakedBeet
June 22, 2010
Thanks Sagegreen! If you end up trying it out, let me know how it works out for you.
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