Brief thoughts on chocolate cherry gelato

in #food6 years ago (edited)

Here's the color version of that photo from the black-and-white challenge: homemade chocolate-cherry gelato. I've tried a bunch of methods for the cherry part, from fresh to juice, and last week I tried a new one - I found some 8x concentrated cherry juice, and that turned out to work really well.

choccherrygelato.jpg

The recipe is 2c whole milk, 1c heavy cream, 1c sugar, 4 oz baking chocolate, 1/2c concentrated cherry juice. Heat the milk and chocolate in a double boiler until the chocolate melts enough to be just slightly grainy, then remove from heat and add the cherry juice and sugar. Then follow the instructions for your gelato machine. Makes a little more than a quart.

The biggest problem with homemade gelato is it doesn't last - without stabilizers or a special freezer it tends to freeze up quickly - and this didn't have that problem at all, it stayed fresh and creamy until I finished it yesterday. Comparatively, the strawberry-lime, which I made the day before, became brittle very quickly. I'm not sure if it's the difference in water content that does that or what. Avocado, which isn't very high in water, stays somewhat creamy but hardens much more than the chocolate cherry did.

I should perhaps try cooking off the juice mix of the strawberry-lime before I add it to the dairy next time.

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