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Prep Time: 20 Minutes Cook Time: 220 Minutes |
Ready In: 240 Minutes Servings: 5 |
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Almond extract deepens the flavor of fresh cherries in this summertime treat. Ingredients:
1/2 vanilla bean, halved lengthwise |
3 1/2 cups whole milk |
1/2 cup turbinado sugar such as sugar in the raw |
2 tablespoons cornstarch |
1/2 pound bing cherries (1 1/2 cups; do not substitute frozen), pitted |
2 tablespoons turbinado sugar |
1 teaspoon pure almond extract |
1 teaspoon pure vanilla extract |
Directions:
1. Make gelato: Scrape seeds from vanilla bean with tip of a paring knife into a small heavy saucepan. Add milk and a pinch of salt and bring just to a boil, then remove from heat.
2. Meanwhile, whisk together sugar and cornstarch, then add 1/2 cup hot milk, whisking until smooth. Whisk into milk in saucepan. Bring to a simmer, whisking, then simmer, whisking, 3 minutes. Immediately pour through a fine-mesh sieve into a metal bowl set in an ice bath. Cool to room temperature, stirring occasionally, about 10 minutes.
3. Remove from ice bath and chill, covered, 1 hour.
4. Prepare cherries: Pulse cherries, sugar, and extracts in a food processor until finely chopped, then chill, covered, 1 hour.
5. Make ice cream: Stir cherries with their juices into gelato mixture and freeze in ice cream maker. Transfer to an airtight container and put in freezer to harden, at least 2 hours.
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