Ninja Creami Cherry Gelato

Tips for making Ninja Creami Black Cherry Gelato:

Ingredients substitutions for making Ninja Creami Black Cherry Gelato:

The full ingredient list is found at the bottom of the post in the recipe card.

• Egg Yolks– Large eggs were used in this recipe. 4 large egg yolks equal approximately ¼ cup of egg yolks. If you use a different-sized egg, use a total of ¼ cup of egg yolks.
• Corn Syrup– Light corn syrup was used for this recipe. It is not recommended to use dark corn syrup as it will drastically change the flavor of the gelato. Agave nectar or honey can be used as a substitute for light corn syrup.
• Sugar– Regular granulated sugar was used for this recipe. You can use any sugar substitute that you would like. The amount that will be needed and the end result will vary based on which sugar substitute you use.
• Heavy Cream– If you don’t have heavy cream (heavy whipping cream), you can use a combination of milk and butter instead. To make 1 cup of heavy cream, combine ¼ of melted butter with ¾ cup of milk. Mix thoroughly.
• Milk– Whole milk was used for this recipe. You can use lower-fat content milk but the end result may be less rich and creamy due to the lower fat content.
• Almond Extract- Almond extract was used for this recipe. If you don’t have almond extract, vanilla extract is a good substitute. The almond extract has a stronger flavor than vanilla, so you will need to almost double the amount of vanilla extract if you use that instead.
• Black Cherries– Frozen, black cherries were used in this recipe. You can use fresh fruit or frozen fruit as long as the frozen fruit is thawed. . Jarred maraschino cherries could also be used if that’s all you have on hand, but they are much sweeter and taste more like sugar than fresh or frozen cherries. I would not use canned cherry pie filling for this recipe as the extra cherry gel that’s in the filling will make the gelato quite soft and will overpower the flavor of the ice cream base.

Directions for making Ninja Creami Black Cherry Gelato:

Make the Ice Cream Mixture

1. In a small saucepan, combine the heavy cream, milk, corn syrup, and sugar. Cook on medium heat while whisking continuously. Do not let the milk mixture burn. Cook until the mixture starts to look a little frothy. Do not boil the mixture.
2. In a separate bowl, whisk the eggs.
3. Temper the eggs by slowly pouring small amounts of the hot milk mixture into the eggs. Pour a couple of tablespoons at a time and whisk continuously.
4. Once all of the milk mixture has been added to the eggs, pour the milk and egg mixture back into the saucepan and cook on low heat for about 5 minutes or until it reaches 165 Degrees Fahrenheit. The mixture should start to thicken slightly, just enough to coat the back of a spoon. Remove from the heat.
5. Add the almond extract and stir.
6. Allow the ice cream base to cool before freezing.
7. Pour into an empty Ninja Creami pint container and freeze for 24 hours.

Process the Ice Cream

1. After 24 hours, remove the pint container from the freezer.
2. Place the pint container into the outer bowl of the Ninja Creami and then process on “Gelato.”
3. Dig a well down the center of the ice cream, pour in the cherries, and process on mix-ins.
4. Remove the pint from the machine and enjoy!