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4.88 from 8 votes

Very Cherry and Blueberry Cheesecake Gelatos

I love gelato and making new and fun flavors simply comes down to what you have on hand. This week its Blueberry Cheesecake gelato, and Very Cherry gelato!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 6
Author: Chef Dennis Littley

Ingredients

Very Cherry Gelato

  • 2 1/2 cups fresh or frozen sweet cherries pitted (reserve 1/2 cup (65 gm) and cut into quarters), 325 gm
  • 3/4 cup granulated sugar 150 gm
  • 2 cups whole milk 480 ml
  • 2 tablespoons freshly squeezed lemon juice 30 ml

Blueberry Cheesecake Gelato

  • 2 cups fresh or frozen blueberries 260 gm
  • 1/2 cup sugar 100 gm
  • 1 1/2 cups whole milk 360 ml
  • 8 oz cream cheese 227 gm

Instructions

Very Cherry Gelato

  • 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 liquefied.
  • 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.

Blueberry Cheesecake Gelato

  • remove any spoiled blueberries and rinse in cold water.
  • Place the blueberries and the sugar in a food processor and process until <g class="gr_ gr_66 gr-alert gr_spell gr_run_anim ContextualSpelling" id="66" data-gr-id="66">liquified</g>.
  • 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.

Notes

if you would like the gelato to be richer, substitute 1/2 cup (120 gm) of heavy cream for 1/2 cup (120 gm) of the milk.
This will work in a gelato maker or an ice cream maker