Almond Gelato (and 4 other types of gelato)

Almond Gelato

Here’s a surprisingly light gelato, perfect for a summer treat on the deck or alongside an autumn apple tart. Almond gelato also makes for one terrific hot fudge sundae like a cold but soft Almond Joy bar!
Almond Gelato (and 4 other types of gelato)

Servings
Time
110 minutes

Ingredients :

  1. 23⁄4 cups whole milk
  2. 1⁄4 cup heavy cream
  3. One 7-ounce tube almond paste (see Note)
  4. 2⁄3 cup sugar
  5. 5 large egg yolks, at room temperature
  6. 1⁄2 teaspoon almond extract
  7. 1⁄4 teaspoon salt

Instructions :

1. Heat the milk and cream in a medium saucepan set over medium heat until tiny bubbles fizz around the pan’s inner rim. Adjust the heat so the mixture stays this hot but does not come to a boil.

2. Place the almond paste and sugar in a large food processor fitted with the chopping blade; process until the texture of fine sand, about 1 minute. Stop the machine, add the yolks all at once, and process until light and thick, about 2 minutes.

3. With the machine running, dribble in about half of the hot milk mixture through the feed tube; process until smooth. Then whisk this mixture back into the pan with the remaining hot milk mixture. Instantly reduce the heat to very low—if you have electric burners, place the pan on a second one just now set on low.
Cook slowly, stirring all the while, until the mixture thickens to the consistency of wet but smooth pancake batter and can coat the back of a wooden spoon, a little less than 2 minutes. Strain through a fine-mesh sieve into a clean bowl to get rid of any extraneous bits of scrambled egg; stir in the almond extract and salt. Refrigerate until cold, for at least 4 hours, or overnight.

4. Just before making the gelato, place the almond custard and your ice cream machine’s dasher, if possible, in the freezer to shock them extra cold, for no more than 10 minutes.

5. Freeze the custard in your ice cream machine according to the manufacturer’s instructions.
Serve at once—or transfer to a large container or several smaller con - tainers, seal tightly, and store in the freezer for up to 1 month; soften at room temperature for up to 10 minutes before serving.

Note:

  •  Almond paste can be found in the baking aisle of almost every supermarket.
  • The paste should be soft and moist; check by squeezing the tube before buying it.
Almond Candy Bar : Gelato Add 1⁄2 cup semisweet chocolate chips and 1⁄2 cup sweetened shredded coconut to the machine when the gelato is almost firm, or mix them into the finished gelato as it’s placed in a storage container.
Almond Chocolate Swirl : As you transfer the finished gelato to a storage container, take 1 cup chocolate ice cream sauce or spoonable hot fudge sauce and layer it with the gelato in the container—add some gelato, then some chocolate sauce, then some more gelato, etc., creating ribbons of chocolate in the almond gelato.
Almond Honey Gelato : Substitute an equal amount of honey for the sugar.
Almond Nougatine Gelato : Make the almond nougatine for the Torroncino Gelato (page 96), crumble it up when cool, and stir it into the chilled custard before freezing.
Almond Toffee Gelato : Add 2⁄3 cup crushed toffee candy, such as Heath bar or Skor, to the machine just before the gelato sets, or add it to the finished gelato as it’s put into a storage container.
Toasted Almond GelatoToast 2⁄3 cup sliced almonds with 1 tablespoon unsalted butter in a large skillet set over medium heat until very fragrant; cool 10 minutes. Add the almonds to the chilled custard before freezing, or use the almonds as a mix-in to the almost finished gelato in the machine. 
Other recipes Gelato : Here
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