This is like the gelato version of Ben & Jerry's Cherry Garcia ice cream. The cherries in this recipe are roasted in the oven to intensify the flavors but to also ensure they freeze well. Using a mixture of coconut milk and vegan mascarpone gives the gelato a creamy texture while not making it too rich, and if you want to go the extra mile and make delicate, melt in the mouth chocolate shards there are some pro tips at the bottom. Enjoy!
Ingredients
24 oz cherries*
2 Tbs sugar
100g dark chocolate
6 oz mascarpone or cream cheese
20 oz coconut milk
1 Tbs + 1 tsp cornstarch
87 oz agave syrup
3 Tbs sugar
1/8 tsp salt
1/4 cup cherry juice
1 tsp vanilla extract
1 tsp almond extract
1 tsp amaretto
*the variety of cherries you use doesn't matter, it all depends on what you have or like. If cherries are in season, use fresh, if they aren't frozen will work just as well.
Instructions
1. For the cherries; Preheat the oven to 450F. Remove the cherry stems and then put all the cherries into a large bowl. Stir in 2 Tbs of sugar and then pour into a shallow baking dish. Bake the cherries for 15 minutes and then turn the heat up to broil and cook for 2 more minutes. Allow cherries to cool to room temperature and then refrigerate until you are ready to use them.
2. For the gelato base; In a medium sized bowl whisk the mascarpone up to ensure its smooth, set aside. Measure the coconut milk into a medium sauce pan. In a small bowl stir together 2 Tbs of the coconut milk and the cornstarch, set aside. To the sauce pan add the agave syrup, sugar and salt.
3. Put the sauce pan on medium heat and bring it to a boil, reduce to a simmer and cook for 4 minutes, stirring frequently. After 4 minutes add the cornstarch mixture to the sauce pan and cook for one more minute, stirring constantly until the mixture is slightly thicker. Pour the hot milk into the mascarpone and whisk to combine. Then add the cherry juice, vanilla and almond extract and amaretto. Mix to combine and then pour through a sieve to get out any lumps. Chill the mixture in the fridge for 4 hours or overnight.
4. When it is time to make the gelato, strain, pit and quarter the cherries and chop the chocolate. Churn the gelato according to your machine's instructions and add the cherries and chocolate at the end. Freeze the gelato for at least 4 hour or overnight and enjoy!
5. To make pro-gelato/ice cream chocolate; melt the chocolate with 1 tsp of coconut oil until it is smooth and shiny, pour onto a small, lined cookie sheet and spreed the chocolate out to your desired thickness, then pop it in the freezer for 15 minutes to set before chopping it up.
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