Since getting my ice-cream maker I have loved coming up with homemade gelato recipes. This Kirsch Cherry and Amaretti Stracciatella gelato is amazing. I’m a huge fan of cherry dessert recipes and I think chocolate and cherry are a marriage made in heaven. The ice-cream it’s self is straightforward to make, as I have come up with a refreshing ice-cream without needing eggs. So it is easy and simple to make.
You do need an ice-cream or gelato maker for this home made stracciatella. The difference between ice-cream and gelato comes down to the paddle used and the speed it is churned. Also there is less fat in gelato as relatively more milk is used than cream and fewer egg yolks are used (if any). Gelato tends to be silkier and softer than ice cream. So, calorie concerns put aside, life is always better with cherries and chocolate.
My Kirsch Cherry and Amaretti Stracciatella gelato is so pretty I very nearly let it melt, taking so many pictures!
I love something crunchy with my gelato and amaretti biscuits are a fabulous addition.
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How to make Kirsch Cherry and Amaretti Stracciatella gelato
- 380g whipping cream
- 400g whole milk
- 200g sugar
- 1 vanilla pod
- a handful of cherries soaked in Kirsch
- about 7 Amaretti biscuits (the crisp ones)
- 50g dark chocolate (70% – tho’ I used 85%, your choice)
This requires an ice-cream maker (using the gelato paddle).
In a medium saucepan, combine the whipping cream, whole milk and sugar. Heat up over a medium heat stirring occasionally until it starts to increase in size – kinda foaming – but do not let it simmer!
Take it off the heat at that point.
Scrape the seeds out of the vanilla pod,
and stir them into your milk and cream mixture. Throw in the vanilla pod too.
Wrap and place in the fridge overnight to chill through.
Now, it’s been infused nicely with the vanilla, strain through a sieve.
If your ice-cream maker has one, attach the gelato paddle.
Pour the custard into your ice-cream maker tub and turn it on putting the timer on 40 minutes.
Meanwhile, break up your Amaretti biscuits into chunks and spoon out a small bowl of cherries (leaving the juice in the jar). I tore the cherries in half but if you like big pieces leave them be.
Near the end of the churning time, melt your chocolate (using a bowl over a saucepan of barely simmering water).
Make sure you pat the base of the bowl dry before tipping into the gelato otherwise you will get water tipping in too!
2 minutes before the end of the churning time sprinkle in those golden Italian Amaretti biscuit nuggets.
Then your soft plump boozy cherry pieces. Just give the machine a hand mixing with a spoon if the ingredients get all bunched up.
Now with the churning time up, pour over the slightly cooled melted chocolate.
If you want tiny specks of chocolate throughout keep it churning at the same time, otherwise stir with a spoon as soon as you have finished pouring, breaking up only the biggest chunks.
Spoon out the gelato into a tub and freeze to firm up more. Again, best to wait overnight if you can wait that long (sometimes that’s just impossible!).
Serve with more of the cherries and Italian Amaretti biscuits (sprinkle some of those on top – go on!)
Enjoy! This Kirsch Cherry And Amaretti Stracciatella Gelato is one of those recipes you’ll use again and again for dinner parties, when your kids return home, for a girls night in or just when you fancy a boozy dessert!
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