Cherry Gelato

1. 1

   Scrape seeds from vanilla bean with tip of a paring knife into a small heavy saucepan. Add milk and a pinch of salt and bring just to a boil, then remove from heat.

2. 2

   Meanwhile, whisk together sugar and cornstarch, then add 1/2 cup hot milk, whisking until smooth. Whisk into milk in saucepan. Bring to a simmer, whisking, then simmer, whisking, 3 minutes. Immediately pour through a fine-mesh sieve into a metal bowl set in an ice bath. Cool to room temperature, stirring occasionally, about 10 minutes.

3. 3

   Remove from ice bath and chill, covered, 1 hour.

4. 4

   Pulse cherries, sugar, and extracts in a food processor until finely chopped, then chill, covered, 1 hour.

5. 5

   Stir cherries with their juices into gelato mixture and freeze in ice cream maker. Transfer to an airtight container and put in freezer to harden, at least 2 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.