Chocolate Cherry Stracciatella Gelato

• Vegetarian
• Gluten free

• Produce

  • 1 Cherries, fresh

• Refrigerated

  • 4 Egg yolks, large

• Condiments

  • 6 tbsp Cherry preserves

• Baking & Spices

  • 4 oz Bittersweet chocolate
  • 3/4 cup Sugar
  • 1 Vanilla bean or 1 tsp vanilla extract

• Dairy

  • 1 cups 2% milk
  • 1 cup Heavy cream

Found on cookinglsl.com

Ingredients

• 1 cups 2% milk
• 1 cup heavy cream
• 3/4 cup sugar
• 4 large egg yolks at room temperature
• 1 vanilla bean or 1 tsp vanilla extract
• 4 ounces bittersweet chocolate, coarsely chopped
• 6 tbsp cherry preserves
• fresh cherries for serving

Directions

• In a deep saucepan, combine milk, heavy cream and 1/2 cup of the sugar. Split vanilla bean open and scrape down the seeds from the inside. Add vanilla bean and seeds to the pot. Heat over medium heat, heat until bubbles start to form, but do not let it boil. Remove from heat and steep for 15 minutes. In a bowl, whisk egg yolks and the remaining sugar. Slowly add 1/2 cup of the warm mixture to the yolks, whisking constantly. Add another 1/2 cup from the warm mixture and whisk to combine. Pour the egg yolk mixture back to the pan with hot liquid, remove the vanilla bean and heat over medium heat. Stir constantly with a spatula, until the mixture thickens and coats the back of the spatula, for about 10 minutes. Remove from heat and strain through a fine mesh sieve. Cool at room temperature for 15 minutes, then cover and refrigerate for at least 2 hours or overnight. Churn in an ice cream maker, following the manufacturers instructions. (Make sure you freeze the ice cream bowl for the time needed). It took mine gelato 15-20 minutes to churn. While the gelato is churning, melt chocolate over a double boiler. Place in a zip lock bag, close and cut the tip. With the ice cream maker still churning the gelato, slowly drizzle the chocolate inside. Transfer to a container and swirl the cherry preserves. Freeze overnight.