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Christoph's™ Black Cherry Gelato

 A Black Cherry Fruit Dessert

 Yield: 1.2 Liter

 Black Gelato 01

           

 

 

 

 

 

 

 

 

 

 

Image Credit: Source unknown.

 

Introduction

Introduction

     This is one of my favorites. It is also excellent as a Sorbetto — especially during hot summer evenings.

 

Ingredients

Ingredients

  • 1 cup Black Cherry Juice1
  • 2 cups Whole Milk2
  • 1 cup Heavy Cream3
  • 4 large Egg Yolks
  • 2/3 cup white Granulated Sugar4
  • 1 tblsp. Fresh Lemon juice5

Notes

1 Brand: Lakewood® – Pure Black Cherry

1 100% Juice – Fresh Pressed (unsweetened, not from concentrate

1 Replace with juice from fresh pineapple if desired

2 Brand: Organic Valley® – Pasteurized (not ultra-pasteurized)

3 Brand: Organic Valley® – Pasteurized (not ultra-pasteurized)

4 Brand: Domino®

5 Brand: RealLemon®

Preparation

Preparation

Gelato Custard Base

Yield: 750ml / 3 Cups

  1. Combine milk & cream;
  2. Place over medium-low heat; bring to170°F;
  3. Whisk egg yolks; whisk in sugar until thick pale yellow;
  4. Temper – slowly pour heated milk/cream into egg yolks while whisking constantly;
  5. Cook custard over low heat to 180°F/185°F – remove;
  6. Strain custard mixture through a fine mesh; rapidly cool to room temperature – constantly stirring;
  7. Cover base with cling-wrap to seal from oxygen;
  8. Cover pot and refrigerate for 4 hours to 38°F;
  9. Add 1 tablespoon of lemon juice to black cherry juice;
  10. Chill black cherry juice in refrigerator to 38°F;

Gelato Preparation

Yield: 1 Liter / 4 Cups

  1. Slowly mix black cherry juice into chilled gelato base;
  2. Pour gelato into ice cream machine container and churn according to your machine instructions; my setting is listed below.6
  3. Final volume: Approximately 1.2 Liters

Notes

6 Cuisinart ICE-70 Gelato setting – 20 to 25 minutes

7 Initial Ice Cream Container Temperature @ –10°F

8 Initial Volume: 1000 ml (4 cups);

9 Finish Volume: 1.2 Liters

Options

Options

Tips

Tips

 


Copyright

All material, information and images are © 2015 - 2023 Christoph G. Olesch, unless otherwise noted, and may not be reproduced without permission. Certain content, material, information and images may be subject to copyrights by their respective owners, as indicated, and may not be reproduced without written agreement. All rights reserved.

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