Morello cherry Ice Cream
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3 rates
Preparation : 30 min
Cooking : 15 min
Total time : 6 h 45 Rest : 6 h
8 people
35 g sugar
425 g Morello cherries in syrup
300 ml of whole milk
200 ml of single cream
1 vanilla pod, spilt in two and seeds scraped out
5 egg yolks
100 g of sugar
RECIPE STEPS
1
Add the sugar and cherries into a saucepan over a medium heat. Allow the sugar to dissolve.
Cook until the juice is syrupy.
- 35 g sugar
- 425 g Morello cherries in syrup
2
Leave it to cool completely, then mash the cherries to your desired texture.
3
Prepare the custard: bring the milk, cream, vanilla seeds and pod to a boil in a saucepan. Turn off the heat, cover and leave to infuse for 20 minutes. Remove the vanilla pod.
- 300 ml of whole milk
- 200 ml of single cream
- 1 vanilla pod, spilt in two and seeds scraped out
4
Whisk the egg yolks and sugar in a bowl, until the mixture is smooth.
Gradually add the warm milk mixture, whisking continuously. Pour the mixture back into the saucepan.
- 300 ml of whole milk
- 5 egg yolks
- 100 g of sugar
5
Heat over a medium-low heat, stirring constantly with a wooden spoon, until the white foam has disappeared and the cream coats the back of the spoon (around 85°C).
6
The mixture should have thickened slightly. Be careful not to over cook the mixture as it will affect the taste. If needed, filter the custard through a fine sieve.
7
Leave the mixture in the fridge until it is very cold.
8
Press the Artisanal ice cream or Italian ice cream mode.
Pour the mixture into the Gelato Expert.
When the light flashes, your ice cream is ready.
9
Transfer the ice cream to a container and stir in the cherry compote (without the juice) to create a marbling effect. Set the ice cream aside in the freezer before serving.