Celebrate the arrival of Spanish Picota season with a hefty serving of this cherry and rose gelato
“The combination of cherry and rose flavours works so well in this gelato recipe. What is the difference between ice cream and gelato? Ice cream is made with eggs, essentially it’s a frozen custard, whereas gelato is thickened with cornflour. Make sure you ‘cook out’ the cornflour.
I piled cherries on top as well as in the ice cream, mimicking those extravagant Italian displays in ice cream parlours, where they display the flavours with the fresh ingredients.” – Kerstin Rodgers
• 250g Spanish Picota cherries, pitted, chopped
• 150g caster sugar
• 20g cornflour
• pinch of sea salt
• 200ml whole milk
• 400ml sour cream
• 1 tbsp rosewater
• extra cherries to decorate
1 Put the sugar, cornflour, salt and 2 tablespoons of the milk, into a small pan over a low heat. Whisk the mixture together as you warm it, then add the rest of the milk.
2 Continue to whisk until it thickens. The mixture will become translucent, meaning that the cornflour has cooked through properly.
3 Remove from heat and add the hot liquid to the sour cream. Add the rose water and the Picota cherries. Leave to cool, then add to your ice cream maker and churn for 90 minutes.
Recipe created by Kerstin Rodgers, AKA Ms Marmite Lover