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Cherry Bounce Gelato

Cherry Bounce Gelato

A Breath of Snow and Ashes, Beyond the Books

A number of lasses from the Cherry Bounce Club have been asking me about what to do with the cherries once they’ve strained them from the hooch. Ideas immediately popped into my head, from Cherry Icebox Cookies, to Chocolate Covered Cherry Bon-Bons (aren’t Jane’s spectacular?!), to Cherry Ice Cream and beyond.

I’m sorry it’s taken me over a year to get to this post, but it’s seasonally appropriate just now, and besides – those cherries are so full of whisky/vodka/brandy that they keep very well, and pretty much indefinitely, in the freezer.

In the end, I settled on cherry ice cream.  More specifically, I chose an eggless Sicilian-type gelato that I’ve made before and come to love. It’s lighter tasting than other homemade ice cream recipes, most of which are made with anywhere from 4 to 8 yolks, as well as a few cups of whipping cream, but still so creamy and delicious you’ll find yourself scooping another wee bowl.

frozen-cherries Cherry Bounce Gelato

OLYMPUS DIGITAL CAMERA

I know that many of you were thinking ahead when you put together this year’s batch, and pitted the cherries before you poured the hooch over top.  I did not, but it only took me a few minutes to get the pits out of my semi-frozen fruit (again, because of all that booze, they don’t freeze solid).

Of course, if you used peaches, mangos or another type of fruit for your Bounce, they will also make  a most delicious boozy-fruit ice cream…or perhaps another treat that catches your fancy?

thickened-ice-cream-base

Cherry Bounce Gelato

(Click on the link below for a printable version of the recipe.)

Cherry Bounce Gelato 

Creamy, alcoholic and delicious.  Need I say more?

:Yield – 1 Litre

  • Hooch Macerated Cherries, saved from your Cherry Bounce – 1 lb
  • Light Brown Sugar – ¾ Cup (180 ml), lightly packed (divided)
  • Half & Half – 2 cups (500 ml)
  • Whole Milk – 1 cup (250 ml)
  • Tapioca Starch or Cornstarch – 2 Tbsp (30 ml)
  • Salt – pinch
  • Vanilla – 1 tsp. (5 ml)
  • Cherry Bounce – 1 Tble (15 ml)

Pit cherries and halve. Reserve ¾ cup cherries for later.  Combine the rest with ¼ cup brown sugar in a medium saucepan over medium heat.  Cook until soft, about 10 minutes, stirring frequently. Puree in a food mill (coarse plate) or food processor.  If using a food mill, discard the skins left on the top of the plate.

In a small bowl, stir together remaining brown sugar, starch and salt.

Bring half & half and milk to a simmer in a medium saucepan over medium heat. Reduce heat to low and whisk in sugar mixture.  When sugar is dissolved, stir in pureed cherries. Cook, stirring constantly, until mixture is slightly thickened and coats the back of a wooden spoon, 3 to 5 minutes.

Pour the mixture into a glass or metal bowl, then set that in a larger bowl full of ice for 30 minutes to cool. Lay plastic wrap directly on the surface of the cream to prevent a skin from forming and set the bowl in the freezer until completely cooled, but not yet starting to freeze (2 to 3 hours).

Stir in reserved (¾ cup) cherries, vanilla and Cherry Bounce. Process mixture in an ice cream maker according to manufacturer’s directions.  Transfer to a container and freeze until firm.  Remove the gelato from the freezer 5 minutes before serving to soften slightly for easier scooping.

Notes:

  • For super creamy gelato, substitute whipping cream for the milk.  You only live once, right?
  • Want Chocolate-Cherry Bounce Gelato? Add ½ cup unsweetened cocoa to the brown sugar, starch and salt.
  • Conventionally grown corn is genetically modified.  If you want to avoid GMO, use either organic cornstarch or tapioca starch.
  • To speed up cooling, put the hot cream mixture into the freezer for 1 hour, then transfer to the fridge for another 2 to 3 hours before pouring it into your ice cream maker.
  • If you’ve drunk Bounce, substitute 1 tablespoon of vodka.  The alcohol keeps the gelato from freezing solid, and makes scooping a lot easier.
  • No ice cream maker?  Check out this maker-free method from a trusted pastry chef.

cooling-cream

16 Comments

  1. April Steele
    December 16, 2013 at 9:04 am

    Yup–I did pit my cherries in anticipation of using them over ice cream–but perhaps I will just use them in your recipe instead–definitely like the idea of chocolate cherry gelato! One of my favorite flavor combinations. YUM.

    I have whipping cream on hand and milk…but no half and half–wondering whether I could make it with that? Have a pint of whipping cream and plenty of milk to hand. Have all other ingredients–it’s too icy for me to contemplate a drive to the store. I have an ice cream ball that I’ve never used… may have to find instructions online for that.

    • Theresa
      December 16, 2013 at 9:17 am

      April, half and half is simply an equal mix of whipping cream and whole milk, so you’ve got everything you need! Great question.

  2. Jeanne
    December 16, 2013 at 9:55 am

    It’s like you read my mind. My sister and I were just discussing what to do with our cherries. Thanks Theresa for this excellent idea. Can’t wait until Hogmany…Happy Holidays to you and yours!

  3. Laurie P.
    December 16, 2013 at 10:12 am

    I WAS wondering if I’d have eat all those cherries… that would be a bad thing! This is a great idea! Think I’ll also like to try the chocolate covered cherry bonbons, but the link doesn’t work…. Will let you know how much everyone loves the gelato after Christmas!
    Merry Christmas & love to you Theresa!

    • Theresa
      December 16, 2013 at 2:43 pm

      Thanks for the heads up on the bad link, Laurie…it’s all fixed and Jane’s treats are visible! Merry Christmas to you and yours!

  4. ML
    December 16, 2013 at 11:05 am

    Haha I just took my ice cream insert out of the freezer this morning, a bit concerned about the tightness of my cords. But after reading this I am going to put it back so I can make this recipe. I have to strain the Cherry Bounce but that should not take to long.

    • Theresa
      December 16, 2013 at 2:38 pm

      You could have gelato by morning, ML! 🙂

  5. Mary Lou Maxwell
    December 31, 2013 at 6:01 pm

    Say I cannot find where to upload my Cherry bounce pictures. Mary Lou

    • Theresa
      January 1, 2014 at 9:21 pm

      you can email them to me… outlanderkitchen (at) shaw.ca

  6. mardi priest
    July 12, 2015 at 11:20 pm

    Great, was hoping for an idea for what to do with the cherries, as
    I just couldn’t throw them out… So will be delving into the freezer soon ..

  7. Carlla
    December 2, 2015 at 7:14 pm

    Great timing! We tried my Cherry Bounce at Thanksgiving 2015 and it was a hit! I am sipping some as I type. I made mine on May 24, 2015 with 1 pound dark fresh red cherries pitted, 1 lemon juiced with zest, 1/2 cup raw sugar and 1 quart of rum. Ready to try something with the cherries. Thank you for the Cherry Bounce challenge, I will make a bigger patch next year 🙂

  8. mardi priest
    December 3, 2015 at 12:48 am

    Have been buying Half n Half sourced from a boutique dairy, (so decadent on cereal !!) so now have no excuse not to try this ice cream..! 🙂

    • Theresa
      December 5, 2015 at 7:27 am

      That sounds like it will be divine!

  9. Patricia Crisp
    December 5, 2015 at 11:19 am

    Wondering…I have some frozen cherries (non-bounced!). What do I need to add or do to make the gelato with these?

    • Theresa
      December 5, 2015 at 5:56 pm

      You can use them as is!

Comments are closed.