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SWEET CHERRY-CHOCOLATE CHUNK GELATO |
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Four yummy fruit gelato variations will keep you churning all summer, depending on what’s in season. 1 cup sugar
3 cups whole milk
1 cup whipping cream
6 egg yolks
1/2 tsp. almond extract
1 lb. fresh sweet cherries (3 cups), pitted, or one 16-oz. pkg. frozen pitted dark sweet cherries, thawed
6 oz. bittersweet chocolate, coarsely chopped
1 cup chopped almonds, toasted
1. In a large saucepan, stir together sugar, milk, cream, and egg yolks. Heat and stir over medium heat until mixture thickens slightly and coats the back of a metal spoon (about 180°). (This should take 15 to 20 minutes.)
2. Remove from heat. Stir in almond extract. Place saucepan in a very large bowl of ice water. Let stand 30 minutes or until cool, stirring occasionally. Cover surface of custard mixture with plastic wrap. Chill 4 to 24 hours or until mixture is completely chilled.
3. Just before freezing, place 2 cups cherries in a food processor. Process until cherries are chopped. Stir into custard mixture.4. Freeze custard mixture in a 4- to 5-quart ice-cream freezer according to manufacturer’s directions. Coarsely chop remaining 1 cup cherries. Stir chopped cherries, chocolate, and almonds into frozen custard. If desired, ripen according to manufacturer’s directions. Makes about 2 quarts (sixteen ½-cup servings).
Red Raspberry-Chocolate Chunk Gelato: Prepare as directed at left, except substitute 1 teaspoon vanilla for the almond extract and 3 cups fresh or frozen red raspberries for the cherries. Stir 2 cups of the whole raspberries into custard mixture before freezing. Stir in the remaining 1 cup raspberries with the chocolate and almonds before ripening.
Strawberry-Chocolate Chunk Gelato: Prepare as directed at left, except substitute 1 teaspoon vanilla for the almond extract and 3 cups fresh or frozen strawberries, coarsely chopped, for the cherries. Stir 2 cups of the strawberries into custard mixture before freezing. Stir in the remaining 1 cup strawberries with the chocolate and almonds before ripening.
Blackberry-White Chocolate Chunk Gelato: Prepare as directed at left, except substitute 1 teaspoon vanilla for the almond extract, 3 cups fresh or frozen blackberries (half or quarter large berries) for the cherries, and white baking chocolate for the bittersweet chocolate. Stir 2 cups of the blackberries into custard mixture before freezing. Stir in remaining 1 cup berries with the white chocolate and almonds before ripening.
Per serving: 251 cal., 15 g fat (7 g sat. fat), 104 mg chol., 29 mg sodium, 27 g carbo., 2 g fiber, 5 g pro.
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