Cherry, Vanilla & Amaretti Crumb Gelato

This scrumptious cherry and vanilla ice cream is the ideal addition to a warm summer's day spent in the garden at home.
Makes 1 litre
Total Time
30 Minutes Plus freezing
4 large Waitrose British Blacktail free range egg yolks
150g of caster sugar
1 litre of unsweetened almond milk
1 tsp of vanilla powder or essence
250g of cherries, pitted
50g of caster sugar
Juice of ½ a lemon
100g of amaretti biscuits, crushed
Step 1

Whisk the egg yolks with the caster sugar until combined.

Step 2

In a pan, warm the almond milk with the vanilla powder (or essence), then add a ladleful to the egg yolks. Stir to combine then pour all of this egg mixture back into the remaining almond milk.

Step 3

Stir continuously over a low heat until slightly thickened and the mixture coats the back of a spoon. This will take up to 10 minutes – take care not to rush this stage or the eggs will scramble. Remove from the heat, tip into a bowl and cover with clingfilm, pressing the film onto the surface to prevent a skin forming. Chill before churning.

Step 4

Whizz the cherries in a blender with the sugar and lemon juice, and set aside.

Step 5

Pour the cooled custard into an ice cream machine and churn for 20 minutes until thick. If you don’t have an ice cream machine, tip the mixture into a tub, freeze for 2 hours then stir with a fork to break up any large crystals. Repeat the stirring every few hours until the ice cream is smooth and frozen.

Step 6

Pour the cherry juice over the ice cream and swirl with a spoon. Scatter over the amaretti crumbs and freeze overnight. Remove from the freezer 15-30 minutes before serving to soften slightly.

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