This Pistachio & Maraschino Cherry Ice Cream recipe is a luscious Sicilian‑inspired gelato from Gino D’Acampo’s Islands in the Sun. Gino created it to celebrate Sicily’s famed “green gold” pistachios grown on the slopes of Mount Etna, paired with sweet Maraschino cherries for a flavourful twist that is truly mouth‑watering Gino D’Acampo Official Website.
Ingredients (Serves 8)
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4 large egg yolks
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100 g golden caster sugar
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1 teaspoon cornflour
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300 ml double cream
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300 ml full‑fat milk
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1 vanilla pod
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25 g salted pistachios, slightly crushed
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60 g Maraschino cherries, roughly chopped
Instructions for Pistachio & Maraschino Cherry Ice Cream
- Begin by whisking the egg yolks and sugar in a large heatproof bowl until the mixture is light, fluffy, and pale. Stir in the cornflour and whisk lightly again.
- Meanwhile, gently heat the cream and milk in a saucepan over low heat. Split the vanilla pod, scrape the seeds into the cream, and drop in the pod itself. Warm the mixture until just below boiling point. Slowly whisk the hot cream into the egg mixture, combining thoroughly.
- Rinse your saucepan, then pour the mixture back through a sieve to remove the vanilla pod. Return to the heat and cook gently, stirring constantly, until the mixture thickens enough that a clear line stays on the back of a wooden spoon—about 10 minutes. Be careful not to let it boil, or the eggs may curdle.
- Transfer the custard into a shallow, freezer‑proof container (about 3 litre capacity) and let it cool. Once cooled, cover and refrigerate overnight to chill thoroughly. Then stir in the crushed pistachios and chopped Maraschino cherries. Freeze until firm and scoopable.
Enjoy Gino D’Acampo’s Pistachio & Maraschino Cherry Ice Cream — a delightful scoop that’s creamy, nutty, and cherry‑sweet! Hungry for more recipes? Check out Islands in the Sun!