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

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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!

Find it online: https://cheerwine.com/recipes/cheerwine-no-churn-gelato/

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