Gelato alle Amarene

• 1 batch Basic Mixture for Fruit Ices
• 1 pound fresh sour cherries or one 12-

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 1½ cups, stirring often. Puree in a blender or a food processor f