Port Wine-Cherry Ripple Gelato

Port Wine-Cherry Ripple Gelato

Glistening ribbons of Cherry-Port Compote enliven decadent Port Wine-Cherry Ripple Gelato. Enhanced by the fortified wine, the tart red jewels sparkle amidst the silken quality of a dense custard base.

Port Wine-Cherry Ripple Gelato
Makes approximately 2 quarts
  • 3 cups half-and-half
  • 1 cup heavy whipping cream
  • 1¼ cups sugar, divided
  • 2 ounces port wine
  • 6 egg yolks
  • 2 cups Cherry-Port Compote, divided (recipe follows)
  1. In a medium saucepan, combine half-and-half, cream, ¾ cup sugar, and wine. Bring mixture to a boil over medium-high heat, stirring often, until sugar is dissolved. Remove from heat.
  2. Meanwhile, in a medium bowl and using a mixer at high speed, beat egg yolks with remaining ½ cup sugar until thick and pale, about 5 minutes. Reduce mixer speed to medium. With mixer running, pour 2 cups hot half-and-half mixture into yolks. Beat to combine. Pour egg mixture back into pan, whisking constantly.
  3. Return mixture to stove, and cook over medium heat, stirring constantly, until temperature reaches 170° on an instant-read thermometer or mixture is thick enough to coat the back of a wooden spoon. Remove from heat. Pour mixture into a stainless-steel
  4. bowl set in an ice-water bath, and let cool completely, stirring occasionally. Refrigerate mixture for at least 2 hours. Add 1 cup Cherry-Port Compote to half-and-half mixture, and whisk.
  5. Using an ice-cream maker, freeze mixture according to manufacturer’s instructions. Spread half of ice cream into a stainless-steel pan. Add ½ cup compote, and swirl to combine. Add remaining ice cream and remaining ½ cup compote, swirling to combine. Smooth top of ice cream, and freeze for 6 hours, or overnight. Ice cream can be stored, frozen, in a freezer-safe container for up to 1 week.

Cherry-Port Compote
Makes approximately 2 cups
  • ⅔ cup sugar
  • 1 teaspoon cornstarch
  • ⅛ teaspoon salt
  • 2 (12-ounce) packages frozen tart cherries, thawed and drained
  • ⅓ cup port wine
  • ¼ cup water
  • 1 teaspoon lemon juice
  1. In a small saucepan, whisk together sugar, cornstarch, and salt. Add cherries, crushing approximately ¼ cup cherries to release juices; stir to combine. Add wine, water, and lemon juice, stirring to combine. Bring mixture to a boil over medium-high heat. Reduce heat, and
  2. simmer for 5 to 7 minutes. Remove from heat, and let cool completely. Compote can be stored, refrigerated, in an airtight container for up to 5 days.


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