Ice Cream with Black Cherry Sauce

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Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 8 ingredients

Contains EggsMilk Read from the ingredients, not verified. Check labels.

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.

- Gelato alle Amarene - Tie the cherry stones in a piece of cheesecloth. Put the cherries in a saucepan and add half the sugar, the cherry stones, the zest and juice of the lemon, vanilla bean and sufficient water to barely cover the cherries. Simmer for 30 minutes. Set aside to cool. Discard the cherry stones. Push the sauce through a sieve into a bowl. In the top of a double boiler, beat the egg yolks with the remaining sugar until the mixture falls from the beater in a ribbon. Add the milk. Place over simmering water and cook, without boiling, until the custard thickens enough to coat a spoon. Remove from the heat and set aside to cool. Freeze the mixture in an ice-cream machine and churn until set. Transfer the ice-cream to a shallow serving bowl. Pour the morello cherry sauce over it and serve.