Traditional Vanilla Gelato with Wild Cherry Syrup
Cherry syrup is delicious drizzled over this vanilla gelato, and it can also be swirled into the gelato during the final stage of freezing. Use about 1/3 cup syrup.
Ingredients:
- 2 cups milk
- 4 egg yolks
- 1/2 cup sugar
- 1/2 tsp. vanilla paste or extract
- Wild cherry syrup for serving
Directions:
In a saucepan over medium-low heat, warm the milk until bubbles form around the edge of the pan. Remove from the heat.
In a mixing bowl, whisk together the egg yolks and sugar until blended. Gradually add the warm milk, stirring until blended. Transfer the mixture to a clean saucepan, set over medium-low heat and cook, stirring constantly with a wooden spatula or spoon, until the custard thickens and leaves a path on the back of the spatula when a finger is drawn across it.
Pour the custard through a fine-mesh sieve set over a clean bowl and stir in the vanilla. Refrigerate the custard, stirring occasionally, until chilled, 1 to 2 hours.
Transfer the chilled custard to an ice cream maker and freeze according to the manufacturer's instructions. Transfer the gelato to a container; cover and freeze 3 to 4 hours before serving.
Scoop the gelato into individual ice cream dishes or bowls and drizzle with cherry syrup.
In a mixing bowl, whisk together the egg yolks and sugar until blended. Gradually add the warm milk, stirring until blended. Transfer the mixture to a clean saucepan, set over medium-low heat and cook, stirring constantly with a wooden spatula or spoon, until the custard thickens and leaves a path on the back of the spatula when a finger is drawn across it.
Pour the custard through a fine-mesh sieve set over a clean bowl and stir in the vanilla. Refrigerate the custard, stirring occasionally, until chilled, 1 to 2 hours.
Transfer the chilled custard to an ice cream maker and freeze according to the manufacturer's instructions. Transfer the gelato to a container; cover and freeze 3 to 4 hours before serving.
Scoop the gelato into individual ice cream dishes or bowls and drizzle with cherry syrup.
Williams-Sonoma Kitchen.