Toasted Almond Gelato
This creamy almond gelato is a luscious treat with toasty notes and a rich texture. The infusion of milk and cream with toasted almonds creates a nutty base for a custard that is both sweet and indulgent. Churning this mixture into a smooth and velvety gelato makes for a delightful dessert that is perfect for any occasion.
— Constant Cookbook
Ingredients
- 1 1/2 cups milk
- 1 1/2 cups heavy cream
- 2 cups slivered almonds, toasted
- 5 egg yolks
- 1/3 cup granulated sugar
- 1/3 cup firmly packed light brown sugar
Instructions
- <b>Infuse the milk and cream</b>
- In a heavy saucepan over medium heat, warm the milk, cream and almonds until a few bubbles appear along the edge of the pan. Remove from the heat and let steep for at least 15 minutes. Pour through a fine-mesh sieve into a liquid measuring pitcher.
- <b>Prepare the custard</b>
- In a large bowl, whisk together the egg yolks, granulated sugar and brown sugar until fluffy and lightened in color, 3 to 4 minutes. While whisking constantly, pour the milk mixture into the egg yolk mixture.
- Return the mixture to the pan, set over medium-low heat and cook, stirring constantly, until the custard thickens slightly and reaches 170&#176;F on an instant-read thermometer, about 5 minutes. Do not let the custard boil. Pour the custard into a bowl and let cool, then cover and refrigerate until very cold, at least 5 hours or up to overnight.
- <b>Churn and freeze the ice cream</b>
- Transfer the custard to an ice cream maker and freeze according to the manufacturer&rsquo;s instructions. Transfer the gelato to an airtight container, press a layer of plastic wrap onto the surface and freeze until firm, at least 2 hours. Let the gelato soften slightly before serving. Makes about 1 quart.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Desserts,</i> by Elinor Klivans (Oxmoor House, 2007).
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