Italian Ice Cream and Sorbets Recipes - Maraschino Ice Cream (Gelato al Maraschino) Recipe

Ingredients

• 450 ml/2 cups single (light) cream

• 4 egg yolks

• 150 g/5 oz/2/3 cup caster (superfine) sugar

• 30 ml/2 tbsp Cherry Liqueur

• Morello cherries, to serve (optional)

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Method:

1. Place the cream in a saucepan and gently heat until it reaches boiling point. Remove from the heat.

2. Whisk the egg yolks and sugar in a bowl over hot water until the mixture thickens, Whisk in the hot cream and cherry liqueur.

3. Replace over the simmering water and whisk for 5 minutes, until the custard thickens and coats the back of a spoon.

4. Cool by standing the bowl in cold water, stirring to prevent a skin from forming, Pour the mixture into a rigid freezer proof container. Cover and freeze for 1 hour.

5. Whisk with a fork to break up the ice crystals. Return to the freezer for 45 minutes and whisk again. Freeze until firm.

6. Remove from the freezer 10 minutes before serving with individual bowls of morello cherries if liked.