Portofino Gelato
In Portofino, a coastal town in Liguria, Italy, gelato is often topped with local amarena cherries preserved in syrup. A dollop of freshly whipped cream adds the finishing touch. For best results, use a double boiler to melt the chocolate.
Ingredients
- 2 cups milk
- 5 egg yolks
- 1/3 cup sugar
- 3 Tbs. light corn syrup
- 4 oz. bittersweet chocolate, melted
- 1/4 cup unsweetened cocoa powder, sifted
- 3/4 cup Fabbri cherries in syrup
- Sweetened whipped cream for serving
Directions
In a saucepan over medium-high heat, bring the milk to a simmer. Remove from the heat.
In a bowl, whisk together the egg yolks, sugar and corn syrup until blended. Form a kitchen towel into a ring and place the bowl on top to prevent it from moving. Gradually pour in the hot milk, whisking constantly. Return the mixture to the saucepan and set over medium-low heat. Cook, stirring slowly and continuously with a wooden spatula, until the custard thickens and a finger drawn across the back of the spatula leaves a path, about 6 minutes; do not allow the custard to boil.
Pour the custard through a medium-mesh sieve set over a clean bowl. Stir in the chocolate and cocoa. Place the bowl in a larger bowl partially filled with ice water, stirring occasionally until cool. Cover with plastic wrap and refrigerate for at least 2 hours or up to overnight.
Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. For best texture, serve the gelato immediately. Or transfer to a freezer-safe container, cover and freeze until firm, at least 4 hours or up to 3 days.
To serve, put 2 scoops of the gelato in each bowl. Top with the cherries, syrup and whipped cream. Serves 6.
In a bowl, whisk together the egg yolks, sugar and corn syrup until blended. Form a kitchen towel into a ring and place the bowl on top to prevent it from moving. Gradually pour in the hot milk, whisking constantly. Return the mixture to the saucepan and set over medium-low heat. Cook, stirring slowly and continuously with a wooden spatula, until the custard thickens and a finger drawn across the back of the spatula leaves a path, about 6 minutes; do not allow the custard to boil.
Pour the custard through a medium-mesh sieve set over a clean bowl. Stir in the chocolate and cocoa. Place the bowl in a larger bowl partially filled with ice water, stirring occasionally until cool. Cover with plastic wrap and refrigerate for at least 2 hours or up to overnight.
Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. For best texture, serve the gelato immediately. Or transfer to a freezer-safe container, cover and freeze until firm, at least 4 hours or up to 3 days.
To serve, put 2 scoops of the gelato in each bowl. Top with the cherries, syrup and whipped cream. Serves 6.