Among the pleasures of late summer are ripe stone fruits; apricots, peaches and cherries. All of which can make the foundation of great gelato and sorbeto. We are going with cherries here but the principle recipe can be used for any of these. Many recipes for gelato begin with a crème anglaise. Personally, I don’t think the eggs are absolutely necessary. The smoothness and elasticity and creaminess matter more. This recipe accomplishes that I believe, but I continue to experiment and will be writing more on the subject soon. For now try this out. <br /> <br />

Oct. 1, 2021, 11:49 a.m.

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