Gelato alle Amarene

Sour Cherry Ice Cream

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Preparation info

  • Makes about

    2 pints

    Appears in

    Great Italian Desserts

    By Nick Malgieri

    Published 1990

    • About

    Though sour cherries are not particularly easy to obtain, this is best made with fresh ones in season. Frozen cherries make a good substitute, but canned ones tend to be watery-tasting.


    • 1 batch Basic Mixture for Fruit Ices
    • 1 pound fresh sour cherries or one 12-ounce bag individually quick-frozen sour cherries
    • cup sugar


    Prepare the basic mixture and cool to room temperature. While the mixture is cooling, rinse and pit the cherries and combine with the sugar in a nonreactive saucepan. Bring to a simmer, stirring occasionally, and allow to reduce to about cups, stirring often. Puree in a blender or a food processor fitted with the metal blade and let cool. Stir into the basic mixture and freeze in an ice cream maker.

    Pack the gelato in a cold container, press plastic wrap against the surface, and cover the container with a lid. Store in the freezer. Serve the gelato on the day it is prepared for best texture.