Sour Cherry Gelato
1 pound pitted sour cherries
2 C. whole milk
1 C. heavy whipping cream
3/4 C. granulated sugar
4 egg yolks
1 T. kirsch liqueur
Place uncooked cherries in a heavy pan over medium heat. If too dry, add 1 to 2 tablespoons of water. Cook, stirring, until reduced to about 1 1/2 cups. Place cherries in a blender or food processor, pulsing several times.
Heat milk and cream in a heavy saucepan until small bubbles form around edge of pan.
In a bowl, using electric mixer, beat egg yolks. Slowly add sugar and continue beating until light and thick and mixture forms a ribbon when dropped from a spoon. Add milk mixture to eggs slowly, then add cherry mixture. Place over low heat and stir constantly, taking care to cover entire bottom of pan with stirring motion. Watch mixture closely, checking with an instant-read thermometer. Temperature should not exceed 180 degrees. (If mixture overheats, it will curdle.)
Mixture should thicken and coat back of a spoon, holding a line on spoon when a finger is drawn across surface. Strain through a sieve into a bowl and cool in ice water bath about 15 minutes. Pour into a covered container and refrigerate two to three or until chilled. Add kirsch. Pour into an ice cream machine and follow manufacturer’s directions.
Makes 1 quart.