Chocolate Cherry Almond Gelato

By Eat More Chocolate Team    ,   

July 27, 2015

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Rich chocolate cherry gelato swirled with cherry amaretto jam, dark chocolate bits with almonds and cherries and white chocolate stracciatella. Today is one delicious mouthful and a chocolate cherry lover's dream!

  • Prep: 40 mins
  • 40 mins

    40 mins



To Make the Base

In a large bowl, combine chopped chocolate, jam, cream cheese, vanilla and Amaretto or almond extract. Set aside convenient to the stove.

In a heavy bottomed sauce pan, combine the milk, sugar, cornstarch, cocoa powder and salt. Whisk over medium to medium high heat until mixture thickens and comes to a boil. Let boil for 15 seconds.

Pour the cooked base into the bowl with the chocolate. Allow to sit a couple of minutes and stir until the chocolate has melted.

If using bars with nuts/fruit in them, steep for thirty minutes and then strain the mixture into another bowl, pressing down on the solids. Otherwise, strain straight away.

Press plastic wrap onto the surface of the gelato base and refrigerate until thoroughly chilled (40F). You can also do this in an ice bath to speed up the process.

Churn the base according to your manufacturer's instructions.

For the Stracciatella

Melt the chocolate in the microwave in 15 second bursts on medium power. Stir together with the oil until thoroughly combined. Allow to cool to just-barely-warm and liquid before using.

For the Cherry Jam

Place the frozen berries, the sugar, lemon juice and salt into a heavy bottomed sauce pan.

Allow to sit until the cherries have thawed and release some of their juices, about an hour.

Heat over medium heat until the mixture comes to a gentle simmer.

Turn the heat down to just high enough to maintain the simmer (medium-low on my stove) and, stirring occasionally, cook the cherries until the mixture reaches 221F.

Remove from the heat and stir in the Amaretto or extract. Allow to cool then cover and chill before using.

To Finish the Ice Cream

Once the ice cream has reached soft serve consistency, add in the frozen chopped chocolate. Then drizzle in as much of the stracciatella as you like in a thin stream.

Layer ⅓ of the churned base in your container. Top with 2-3 tablespoons of jam and spread it out as well as you can.

Layer in another third of the base, top with another 2-3 Tablespoons of jam and finish with the last bit of base.

Run a knife back and forth up and down through the base and jam to swirl it together a bit more and smooth the top.

Add some decorative stracciatella drizzles or not and freeze for at least 4 hours or overnight before serving.

Feed the Hungry Goddess in you. Enjoy!


For the Chocolate Cherry Base

10.5 oz chocolate chopped (I used 3.5 oz chocolate cherry bar, 3.5 oz milk chocolate and 3.5 oz semi-sweet chocolate chips)

3 oz cherry jam (purchased or homemade)

2 oz softened cream cheese

2 teaspoons vanilla

1 Tablespoon Amaretto or ¼-1/2 teaspoon almond extract

24 oz whole milk

3 oz granulated sugar

3 Tablespoons cornstarch

2 Tablespoons cocoa powder (I used Hershey's)

¾ teaspoon kosher salt

¾ to 1 3.5 oz bar of chocolate, chopped into bits and frozen, for the mix

For the Stracciatella

2 oz excellent quality white chocolate

2 teaspoons neutral vegetable oil

For the Cherry Amaretto Jam (if making)

8 oz frozen Bing cherries (you can use fresh in season, of course)

4 oz granulated sugar

1-2 Tablespoons fresh lemon juice

heavy pinch of salt

1 Tablespoon Amaretto or ¼ teaspoon almond extract