Ingredients

The following ingredients have 4 Servings
  • 2 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

Instruction

  • 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 manufacturer's 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.