How to cook: Vanilla Gelato with Hot Cherry Sauce
This ice cream really does taste like on Italian gelato. It is silky smooth and heavenly, served in a glass coppa with delicious warmed Amarena cherries. Amarena cherries ore sold in pretty white and blue glass jars, a great souvenir of a holiday in Italy, but they are less expensive bought in tins from a delicatessen.
1.1 litres full cream milk 2 tablespoons dried skimmed milk powder 4 tablespoons cornflour or wheat starch 1 teaspoon real vanilla essence 370 g tinned Italian Amarena cherries in syrup 2 tablespoons maraschino or kirsch
1.1 litres full cream milk
2 tablespoons dried skimmed milk powder
4 tablespoons cornflour or wheat starch
1 teaspoon real vanilla essence
370 g tinned Italian Amarena cherries in syrup
2 tablespoons maraschino or kirsch
Put the split vanilla pod in a saucepan with 900 ml of the milk, then whisk in the milk powder. Bring to boiling point, turn off the heat and leave to infuse for 20 minutes.
Remove the vanilla pod and scrape out the seeds into the milk. Whisk the seeds through the milk. Wash and dry the pod and store in the sugar jar.
Dissolve the cornflour in the remaining milk, then pour into the hot milk and add the sugar. Set over the heat again and bring to the boil, stirring constantly until thickened. Cover the surface with clingfilm and let cool to room temperature. Stir in the vanilla essence. Chill, then churn in an ice cream maker for 20-25 minutes or until set.
Alternatively, pour into a shallow freezer tray and freeze until frozen around the edges. Mash well with a fork. When it is half-frozen again, blend in a food processor until creamy, then cover and freeze until firm. Let soften in the refrigerator for 20 minutes before serving.
When ready to serve, put the cherries, their syrup and the liqueur in a saucepan and heat gently. Serve the ice cream in large scoops with the sauce trickled over it.
makes 6 servings