Vanilla Gelato With Cherry Compote
Serves: 4
Imelda VonRueden
1 January 1970
Based on User reviews:
40
Spice
56
Sweetness
51
Sourness
42
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2.5 cups
Milk1.5 cups
Heavy Cream1 tbsp
Sugar (or more as needed)10 large
Egg Yolk1 pinch
Salt4 cups
Cherry (pitted)Directions:
1
Special equipment: A long-handled lighter For the gelato: Add the milk, cream, 1 cup of the sugar and vanilla bean to a 4-quart heavy-bottomed saucepan and bring to a simmer over medium-high heat
2
Stir occasionally to combine
3
Meanwhile, whisk together the egg yolks with the remaining 1/4 cup sugar in a large heatproof bowl until they become lighter in color and the sugar dissolves
4
When the milk mixture is at a simmer, lower the heat to medium
5
Carefully ladle 1 cup of the hot milk mixture into the egg mixture, while whisking, and whisk until fully combined
6
Repeat this step one more time, then pour the egg mixture back into the saucepan
7
Add the salt
8
Cook the mixture while stirring constantly with a wooden spoon, making sure to stir the corners of the pot
9
Cook until the mixture thickens and can coat the back of a spoon
10
Prepare an ice bath in a large bowl or pot with water and ice
11
Carefully strain the mixture into a strainer set over a heatproof bowl
12
Remove and discard the vanilla bean
13
Put the heatproof bowl in the ice bath
14
Stir occasionally until the mixture is chilled and no longer warm
15
Set in the fridge until very cold, at least 1 hour
16
Freeze the mixture to an ice-cream maker and process according to the manufacturer's instructions
17
Transfer to a freezer-proof container and cover
18
Freeze before serving, 1 to 2 hours
19
It's best to serve the gelato the same day it's made
20
For the compote: Combine the cherries, 1/2 cup water and the sugar in a 2-quart saucepan and bring to a bare simmer over medium heat
21
Stir to allow the sugar to melt
22
Cook the compote until the ingredients combine and the cherries just begin to break up, 7 to 10 minutes
23
(Depending on the ripeness of your cherries you may want to cook them longer
24
) Remove the pan from the heat and add the rum
25
Ignite the compote safely with a long-handled lighter and return to the stovetop to flambe and cook off the alcohol
26
Serve the gelato with the warm compote