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
Ingredients
- 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)
Instructions
- 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.
- 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.
- 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
- 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.
- 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
Ingredients
- 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
Instructions
- 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
- 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.
