Amarena (Cherry) Gelato

Scaled yield: 997g

• Nonfat Dry Milk Powder 4.2% of recipe
  42g
• Granulated Sugar (Sucrose) 13.8% of recipe
  138g
• Tapioca Starch 1.5% of recipe
  15g
• Heavy Cream (36% fat) 14.7% of recipe
  147g
• Whole Milk (3.25% fat) 52.2% of recipe
  520g
• Karo Light Corn Syrup 2% of recipe
  20g
• Amarena Cherries in Syrup 11.5% of recipe
  115g

Allergens: dairy

Process

Method

1. 1

   Mix the nonfat dry milk powder, sugar, and tapioca starch in a bowl.

2. 2

   Add the heavy cream and whole milk and whisk well to incorporate all of the dry ingredients into the liquid. Whisk in the light corn syrup.

3. 3

   Transfer the base to a medium-sized saucepan and heat over medium heat, stirring constantly, until visibly thickened and coats the back of a spoon or reaches 85°C / 185°F, about 8–10 minutes.

4. 4

   Pour the mixture into a clean glass or stainless-steel bowl and lay plastic wrap directly on the surface to prevent a skin from forming on top. Allow the mixture to cool for 30–45 minutes, until no longer hot. To speed up the process, place the bowl in an ice bath, submerging most of it, and stir occasionally for 30 minutes (refreshing the ice as needed) before transferring to the refrigerator. Chill completely in the refrigerator—about 4 hours or overnight for improved texture.

5. 5

   Once the mixture has cooled completely and thickened further, whisk well and then pour it into the bowl of the gelato machine and churn the gelato according to the manufacturer's directions. The gelato will expand and should spin until it's thick and creamy but still soft enough to scoop into a storage container, about 25 to 35 minutes.

6. 6

   Try adding the chopped cherries a little at a time as the gelato finishes spinning. Otherwise, you can fold them in once the gelato is finished. Feel free to reserve some for garnish and add as much or as little as you'd like, up to the recommended amount of chopped cherries and syrup. Swirl them in quickly so the gelato doesn't begin to melt.

   Tip: Please note: for home production, we recommend keeping the mix-in amount closer to 10 -15%. In commercial settings, you can typically increase this to 20% or higher.

7. 7

   Using a rubber spatula, scoop the finished gelato into a storage container. Press plastic wrap or parchment onto the surface (optional), cover, and freeze for 3–4 hours. When ready, the gelato should be firm enough to scoop but soft in texture. Gelato is best served between 6 and 10°F (−14 to −12°C) for optimal texture and structure.

8. 8

   Enjoy the gelato as soon as possible. If using the next day or after, allow at least 10 to 25 minutes for the gelato to soften outside of the freezer or in your refrigerator before eating.