From kitchen manager Joe Lewis at 12 Bones Smokehouse in Asheville, this homemade Cheerwine gelato puts a sweet Southern spin on a classic Italian dessert! Featuring Cheerwine’s signature cherry flavor and a rich, creamy texture, this frozen treat is surprisingly easy to make. Serve it as the star of a festive holiday sundae bar, pair it with your favorite cookies at a holiday cookie swap or enjoy a scoop on its own. It’s a delicious way to bring a little Cheerwine cheer to your holiday celebrations!
Ingredients
Yield: 2 quarts
- 2 cups + 2 tablespoons Cheerwine syrup (separated)
- 12 eggs, separated into yolks and whites
- 6 ounces white sugar
- 1 quart heavy cream
- 4 ounces powdered sugar
Equipment
- 1 double boiler (or stainless steel bowl over a pot of simmering water)
- Candy thermometer
Instructions
- Chill metal 8 x 12 baking pan
- Mix 2 cups Cheerwine syrup and 12 egg yolks until combined.
- Cook in double boiler until temperature reaches 165 degrees and mixture has thickened.
- In separate bowl mix 12 egg whites and 6 ounces white sugar.
- Whisk in double boiler until it forms soft peaks and reaches 165 degrees (you’ve made meringue!).
- Combine heavy cream, powdered sugar and 2 tablespoons Cheerwine syrup.
- Whip cream mixture until it forms soft peaks.
- Fold thickened syrup mixture with meringue.
- Add whipped cream and mix together until smooth.
- Pour into chilled metal pan.
- Freeze overnight then scoop and serve!
