Gelado de Ginja

cherry ice cream


- 3 cups of pitted sour cherries (or cherries);

- 80 ml + 1 tablespoon of Cherry Liqueur;
- 250 ml of milk (1 cup);
- 250 ml of Greek yogurt (or cream);
- 4 egg yolks;
- 125 ml of sugar (1/2 cup);
- 1 tablespoon of lemon juice.


- In an airtight jar, macerate 1 cup of cherries in the cherry liqueur, for 24 to 48 hours (you can let it macerate longer, making the cherries more similar to the cherries in the liqueur), put it in the fridge.
- Bring the milk to the heat.
- Mix the yolks with the sugar and add to the milk, stirring until it thickens.
- Allow to cool.
- Grind 2 cups of cherries with the lemon juice.
- Add the crushed cherries and yogurt to the yolk cream.
- Add a tablespoon of cherry liqueur, stirring well.

- Take it to the freezer and, with a fork, stir regularly to break up the ice crystals or after 2 hours put it in the ice cream maker and follow the manufacturer's instructions.
- Leave at least 12 hours in the freezer.
- Serve drizzled with the liqueur and macerated cherries.


Created by: Temptations on the Table

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Tentações sobre a mesa

Helena Gonçalves criadora do blogue "Tentações sobre a mesa" que desde 2011, faz sucesso no mundo da culinária.
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