This is my favorite way of making gelato this time of year. This ripple gelato is bursting with fresh fruit and juicy fruit puree, making it an elegant dessert–and the best treat to enjoy on a hot summer day.
Never made gelato before? Curious about what makes gelato different from ice cream? Check out my detailed video class: How to Make Gelato: Tips and Recipes to Make the Delightful Italian Frozen Treat. In it, you’ll find out what makes gelato different from ice cream, how to make a versatile gelato base you can turn into a variety of flavors, and all my secrets and tips to churn and serve outstanding gelato. I even share how to make dairy-free vegan gelato! In short, it’s a very thorough, colorful class that will quickly turn you into a gelato master. Watch Now!
Makes 2 quarts [1.89 L], serves 8 to 10 gelato lovers.
To make the cherry puree: Place the cherries, granulated sugar, and lemon juice in a small saucepan and bring to a boil over medium heat. Lower the heat and simmer for 5 minutes, until the cherries are soft and the mixture has thickened. Puree using a stand blender, a stick blender, or a food processor. Transfer to an airtight container and refrigerate until completely cool.
To make the raspberry puree: Place the raspberries, granulated sugar, and lemon juice in a small saucepan and bring to a boil over medium heat. Lower the heat and simmer for 5 minutes, until the cherries are soft and the mixture has thickened. Puree using a stand blender, a stick blender, or a food processor. Transfer to an airtight container and refrigerate until completely cool.
To make the gelato: Make the custard for the gelato base of your choosing (either Classic Vanilla Bean Gelato or Sicilian-Style Vanilla Bean Gelato), and refrigerate overnight. Fish the vanilla bean out of the custard, then pour the custard through a fine mesh strainer into a large mixing bowl (straining the mixture will ensure a silky smooth gelato).
Pour half of the cherry puree and half of the raspberry puree into the custard base and whisk to combine. Transfer to the bowl of an ice cream maker. Freeze according to the manufacturer’s instructions. Stop the machine when the gelato is icy but still soft.
To assemble the gelato: Spread a third of the frozen gelato into the bottom of a large airtight container (or a cute serving dish large enough to hold the full 2-qt [1.89 L] batch of gelato). Drizzle two-thirds of the remaining cherry puree, and sprinkle with two-thirds of the diced cherries. Add another layer of gelato, then drizzle with two-thirds of the raspberry puree, and sprinkle with two-thirds of the crushed raspberries. Top with the remaining gelato, then drizzle the top with the remaining fruit purees and fresh fruit.
Freeze until firm, about two hours. The gelato will keep, frozen, for up to two weeks. Always take the gelato out to room temperature 10 to 15 minutes before serving to soften it and make it easier to scoop.
Recipe Credit: Marie Asselin