In the Summertime when the weather is high you can jump right up and touch the sky, when the weather is high you got gelato, got gelato on your mind! For those of you old enough to remember Mungo Jerry, the original line was got women, got women on your mind. But as the years go by and as hot as it’s been, gelato is going to have to do……sigh (They say that everything changes with time, and I’m beginning to understand why 90% of my mother’s conversations revolve around food)
If you saw my last post and my Cherry Almond Cake, I mentioned I had another cherry post coming for you, so when life hands you cherries and it’s too hot to bake, make Gelato (or ice cream). Since July is National Ice Cream Month I thought and I had cherries, I thought I would make One of Lisa’s favorites, Bing Cherry Vanilla. But since I still had so many cherries, I thought a Cherry Cherry Vanilla would be even better. The Gelato turned out great, the only problem was the color, not quite pink, not quite red, luckily it didn’t effect the flavor at all, the Very Cherry Gelato was perfect!
For those of you that have never made Gelato, there are really two differences between Ice Cream and Gelato, one is a Gelato maker does not put as much air into the finished product, leaving a denser product with concentrated flavors. The other difference is that milk is used instead of heavy cream, which also allows the flavors to be more prominent, not masked by the richness of the cream. I think I also tend to use less sugar, which also lets your taste buds concentrate on the flavor of the gelato rather than the sweetness. At least that’s my take on it.
There are a lot of inexpensive ice cream makers on the market, which is what I started with, but not having a large freezer, having to store the bowl in the freezer every time I wanted to make ice cream really put a damper on my ice cream making. Last year I decided it was time to buy a unit with it’s own freezer, and the fact that I didn’t have a lot of extra room for yet another kitchen gadget, and not wanting to break the bank I ended up buying a Delonghi GM6000 Gelato maker on Amazon. The ratings on the gelato maker were really good and as far as gelato makers go, it was a lot less expensive than most on the market, you’ll be happy if you get one.
Since my gelato maker has it’s own refrigeration unit, I can make one batch after another, and after getting the Very Cherry done, I thought I’d be patriotic and make a blue ice cream as well. I wanted to change up the recipe a little, so I thought I’d be adventurous and make a Blueberry Cheesecake Gelato….let’s just say that it came out better than I expected! Two delicious frozen treats to celebrate National Ice Cream Month, Very Cherry and Blueberry Cheesecake Gelato’s!
I mentioned last month that I was working with the Mid Atlantic Dairy Association, and if you have time later in the week head on over to the Dairy Spot where you can see my profile on their page as well as this post! I would appreciate any comments you leave on the post at the Dairy Spot, to let them know that the old chef still has a few readers! It should be on their page after the holiday.
- 2½ cups (325 gm) fresh or frozen sweet cherries, pitted (reserve ½ cup (65 gm) and cut into quarters)
- ¾ cup (150 gm) granulated sugar
- 2 cups (480 ml) whole milk
- 2 tablespoons (30 ml) freshly squeezed lemon juice
- 2 cups (260 gm) fresh or frozen blueberries
- ½ (100 gm) cup sugar
- 1½ cups (360 ml) whole milk
- 8 oz (227 gm) cream cheese
- Remove the stems from the cherries and rinse in cold water, pit cherries.
- Place 2 cups (260 gm) of the cherries, lemon juice and the sugar in a food processor and process until liquified.
- Add the milk and run the food processor until the mixture is smooth.
- add in the remainder of the cut up cherries and Pour the mixture into an ice cream maker and freeze following the manufacturer’s instructions.
- remove any spoiled blueberries and rinse in cold water.
- Place the blueberries and the sugar in a food processor and process until liquified.
- Add the cream cheese and run the food processor until all the mixture is fairly smooth.
- Add the milk to the food processor and continue to mix until well blended.
- Pour the mixture into an ice cream maker and freeze following the manufacturer’s instructions.
I’d like to Wish everyone in the United States and all of our servicemen and women overseas a very happy and safe Fourth of July as we celebrate the birth of our nation. And although we’re not always popular in some parts of the world, I’d like to say I’m proud to be an American, long may old glory wave!
Thanks again to the Mid Atlantic Dairy Association for choosing me to represent them over the next few months and don’t forget to stop by the Dairy Spot to say hi and see the old chefs page! As the temperatures continue to rise, remember that July is National Ice Cream Month, get some relief from the heat with your favorite ice cream, I know I certainly will!