Almond Crunch Gelato
Almond Crunch Gelato is a milk-based frozen dessert churned to a dense, creamy consistency and folded with pieces of toasted almonds for texture. The base is cooked on the stovetop, chilled thoroughly, then churned in an ice cream maker before a final freeze of 2 to 3 hours.
Equipment
- Ice Cream Maker
- Saucepan
- Mixing Bowl
- Whisk
- Baking sheet
- Oven
Ingredients
For the Gelato Base:
- 2 cups whole milk preferably organic
- 1 cup heavy cream preferably organic
- ¾ cup granulated sugar
- 5 large egg yolks
- 1 teaspoon almond extract
For the Almond Crunch:
- 1 cup sliced almonds lightly toasted
- 1 tablespoon butter
- 2 tablespoons granulated sugar for caramelizing the almonds
Instructions
- Preheat your oven to 350°F (175°C). Spread the sliced almonds on a baking sheet and toast them in the oven for about 5-7 minutes until golden brown and aromatic. Set aside to cool.
- In a saucepan over medium heat, combine the whole milk, heavy cream, and 3/4 cup of sugar. Stir until the sugar is dissolved and the mixture is hot, but do not boil. Remove from heat.
- In a mixing bowl, whisk the egg yolks until they become pale yellow. Slowly add the hot milk mixture to the egg yolks, whisking continuously to prevent curdling. Return this mixture to the saucepan.
- Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Remove from the heat and stir in the almond extract. Allow it to cool before transferring to an ice cream maker. Churn according to the manufacturer's instructions.
- For the almond crunch, melt the butter in a small pan, add 2 tablespoons of sugar, and stir until the sugar is melted. Add the toasted almonds, stirring until they are evenly coated with the caramelized sugar mixture. Spread onto a baking sheet to cool.
- Once the gelato is churned, fold in the almond crunch and transfer to a lidded container. Freeze for at least 2 hours before serving.
Notes
- For an extra burst of flavor, consider adding a touch of brandy or amaretto to the gelato base just before churning.
Nutrition
Calories: 448kcalCarbohydrates: 38gProtein: 9gFat: 30gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 213mgSodium: 64mgPotassium: 290mgFiber: 2gSugar: 35gVitamin A: 978IUVitamin C: 0.2mgCalcium: 187mgIron: 1mg
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