teaberryblue: (Vector Me!)

 

 

Recipe: Cherry Vanilla Gelato
Recipe Type: Dessert
Author: Tea
Prep time: 10 mins
Cook time: 65 mins
Total time: 1 hour 15 mins
Serves: 6-10 depending on size of scoops.
This is a simple gelato recipe. Gelato makers use about 1.5 cups of liquid plus additional ingredients. For a standard ice cream maker, approximately doubling the recipe should work.
Ingredients
  • 1/2 cup whole milk
  • 1/2 cup half & half
  • 1/2 cup heavy cream
  • 1/4 + 1/4 cup sugar (any kind will do)
  • Approximately 15 washed and pitted fresh cherries
  • 1/2 cup water
  • 1/2 tsp vanilla
  • 2 egg yolks
Instructions
  1. ) Put water, 1/4 cup sugar, and cherries in a small saucepan over high heat until water begins to boil and sugar is dissolved.
  2. ) Turn heat to low, add vanilla. Let cook, stirring intermittently, until cherries have cooked down and liquid has become syrupy. (This can take about 20 minutes)
  3. ) While cherries are cooking, mix milk, half & half, and cream together.
  4. ) Add sugar and eggs and whisk together well.
  5. ) Put milk mixture into gelato maker and begin freezing according to instructions.
  6. ) Put cherries in freezer and wait until cool
  7. ) When milk mixture is halfway hardened, stop freezer and add cherries and syrup from pan.
  8. ) Continue freezing in gelato maker until done.
  9. ) Eat soft or freeze 2 hours or more for scoopable gelato.

 

Please also take a moment to check out my recipe for blueberry-peach gelato on Nommable!

Mirrored from Nommable!.

teaberryblue: (Default)

 

 

Recipe: Cherry Vanilla Gelato
Recipe Type: Dessert
Author: Tea
Prep time: 10 mins
Cook time: 65 mins
Total time: 1 hour 15 mins
Serves: 6-10 depending on size of scoops.
This is a simple gelato recipe. Gelato makers use about 1.5 cups of liquid plus additional ingredients. For a standard ice cream maker, approximately doubling the recipe should work.
Ingredients
  • 1/2 cup whole milk
  • 1/2 cup half & half
  • 1/2 cup heavy cream
  • 1/4 + 1/4 cup sugar (any kind will do)
  • Approximately 15 washed and pitted fresh cherries
  • 1/2 cup water
  • 1/2 tsp vanilla
  • 2 egg yolks
Instructions
  1. ) Put water, 1/4 cup sugar, and cherries in a small saucepan over high heat until water begins to boil and sugar is dissolved.
  2. ) Turn heat to low, add vanilla. Let cook, stirring intermittently, until cherries have cooked down and liquid has become syrupy. (This can take about 20 minutes)
  3. ) While cherries are cooking, mix milk, half & half, and cream together.
  4. ) Add sugar and eggs and whisk together well.
  5. ) Put milk mixture into gelato maker and begin freezing according to instructions.
  6. ) Put cherries in freezer and wait until cool
  7. ) When milk mixture is halfway hardened, stop freezer and add cherries and syrup from pan.
  8. ) Continue freezing in gelato maker until done.
  9. ) Eat soft or freeze 2 hours or more for scoopable gelato.

 

Please also take a moment to check out my recipe for blueberry-peach gelato on Nommable!

Mirrored from Nommable!.

teaberryblue: (Default)

My mom doesn’t like cherries.

Well, that’s not completely true.  I’ll amend the statement: my mom doesn’t like maraschino cherries. The nearly-fluorescent syrupy sweet things that barely resemble anything that could have ever grown on a tree.

When I was a kid, this was a pretty sweet deal.  Ice cream sundaes?  I got the cherry.  You know, unless my brother got it.  But there was a one in two chance I was getting an extra cherry.

Then I got older, and less excited about cherries, and more excited about boozey things that cherries go in.

So, around November of last year, I started experimenting with making cherries my mom would actually like.

Here’s the resulting recipe.

Pickled Sour Cherries
Recipe Type: Condiment
Author: Tea
Prep time: 45 mins
Cook time: 40 mins
Total time: 1 hour 25 mins
Delicious pickled sour cherries made with sherry
Ingredients
  • 1/2 cup sherry vinegar
  • 1/2 cup sweet sherry
  • 1 stick cinnamon
  • 1 Tb whole peppercorns
  • 2 pods black cardamom
  • 1/2 cup unrefined sugar
  • 1 1/2 cups dried pitted sour cherries
Instructions
  1. Put vinegar, sherry, cinnamon, peppercorns, and cardamom in a small saucepan
  2. Bring to a boil and then reduce heat to medium
  3. Add sugar, stir over medium heat until sugar is dissolved
  4. Add cherries. Cook at medium heat for five minutes, then reduce heat to low
  5. Cook over low heat for 30 minutes, until liquid has become thick and syrupy and cherries are partially reconstituted.
Notes

You can replace the sherry with other liquor, like whiskey, brandy, port, or rum.
Cherries will keep in the fridge for a long time. You can also jar them in sealed jars like other pickles.

 

Tea | Nommable!

Mirrored from Nommable!.

teaberryblue: (Vector Me!)

My mom doesn’t like cherries.

Well, that’s not completely true.  I’ll amend the statement: my mom doesn’t like maraschino cherries. The nearly-fluorescent syrupy sweet things that barely resemble anything that could have ever grown on a tree.

When I was a kid, this was a pretty sweet deal.  Ice cream sundaes?  I got the cherry.  You know, unless my brother got it.  But there was a one in two chance I was getting an extra cherry.

Then I got older, and less excited about cherries, and more excited about boozey things that cherries go in.

So, around November of last year, I started experimenting with making cherries my mom would actually like.

Here’s the resulting recipe.

Pickled Sour Cherries
Recipe Type: Condiment
Author: Tea
Prep time: 45 mins
Cook time: 40 mins
Total time: 1 hour 25 mins
Delicious pickled sour cherries made with sherry
Ingredients
  • 1/2 cup sherry vinegar
  • 1/2 cup sweet sherry
  • 1 stick cinnamon
  • 1 Tb whole peppercorns
  • 2 pods black cardamom
  • 1/2 cup unrefined sugar
  • 1 1/2 cups dried pitted sour cherries
Instructions
  1. Put vinegar, sherry, cinnamon, peppercorns, and cardamom in a small saucepan
  2. Bring to a boil and then reduce heat to medium
  3. Add sugar, stir over medium heat until sugar is dissolved
  4. Add cherries. Cook at medium heat for five minutes, then reduce heat to low
  5. Cook over low heat for 30 minutes, until liquid has become thick and syrupy and cherries are partially reconstituted.
Notes

You can replace the sherry with other liquor, like whiskey, brandy, port, or rum.
Cherries will keep in the fridge for a long time. You can also jar them in sealed jars like other pickles.

 

Tea | Nommable!

Mirrored from Nommable!.

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