Evoo Ice Cream with Cherry Balsamic Vinegar - Chef Sabrina Mancin

Evoo Ice Cream with Cherry
Balsamic Vinegar

This is a play on the traditional “Amarena” gelato which has a Fior di Latte (cream) base and a sour cherry topping.

INGREDIENTS

The total quantity for a gelato shop or to make in a commercial batch freezer is 4000 grams which will fill a 5 Liter gelato pan.

The total quantity to make at home is 2000 grams or about 2 quarts which should fit most home ice cream machines.

Some of the ingredients between the two recipes are different but this was done on purpose to provide the best final product according to each case.

Industrial Gelato Machine

Cherry balcsanic vinegar for the top Cherries tis decorate ( fresh or frozen)

Home Ice Cream Machine

Cherry balcsanic vinegar for the top Cherries tis decorate ( fresh or frozen)

PROCEDURE

  • In a metal or plastic bowl, combine all the dry ingredients and mix them well with a whisk or spatula.
  • In a large container or pitcher, combine the liquid ingredients EXCEPT for the extra virgin olive oil.
  • While mixing with an immersion blender or even a regular blender, drizzle in the dry ingredients and mix everything very well for about 30-60 seconds.

GELATO SHOP

  • If making this ice cream in a commercial batch freezer, then pasteurize the mix as you normally would, taking it to 85ºC or 185ºF.
  • Cool down to 45ºC or 113ºF and then drizzle in the evoo while mixing with an immersion blender.
  • Proceed to add your mix into your batch freezer and churn as you normally would any other mix.
  • Place in the blast freezer for at leas 5-8 minutes.

HOME

  • If making it at home, pour your mix in a pot and heat up to 85ºC or 185ºF. Mix it often with a spatula making sure to pass it over the bottom scraping it softly to ensure the mix is not attaching to it as it heats.
  • Prepare an ice bath in the mean time. Make sure the container you chose to keep your mix in fits over it.
  • Once the mix reaches this temperature, strain it and place it in the container over an ice bath. Stir occasionally until it is warm to the touch or about 45ºC or 113ºF.
  • At this point, drizzle in the evoo as you immersion blend it or mix it all inside a blender.
  • Proceed then to store in the fridge until it is cold. You can do this the day before.
  • If your machines requires it, prepare it by freezing or cooling any parts prior to churning and then proceed to churn as you normally would any other mix.
  • Immediately store in the freezer once it is done and keep it in it for at least 30 minutes.
  • Serve your gelato and drizzle some of the cherry balsamic vinegar on top.
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Decorate with some fresh or frozen pitted cherries and enjoy!

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