During my honeymoon in Vancouver, I discovered and fell in love with gelato. A few years later on a trip to Italy, that love affair deepened. What I prefer about Italian gelato is the minimal butterfat that is required to make it. The flavors in gelato are more pronounced because the milkfat doesn’t dull the flavor. Fortunately, I discovered Jeni Britton, an artisanal ice cream maker in Ohio who shares my aversion to using eggs in ice cream. I found my hero and was finally able to test out one of her recipes. This sour cherry ice cream is an adaptation of Jenni's cream cheese and corn starch base. I also used David Lebovitz’s trick of adding alcohol to the ice cream to make sure it keeps a soft texture and doesn’t crystallize in the freezer. I think this is the closest I’ve come to homemade, soft-textured gelato. - Naked Beet

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