Almond Gelato

SERVES: 6

PREP: 5 Min

CHILL TIME: 8 Hr

Rich and creamy, and very Italian - just like we love it! Who needs plain old ice cream when we can have this homemade dessert that goes together in a flash.

What You'll Need

1 cup sugar, divided
1/4 cup plus 1 teaspoon light corn syrup, divided
1/2 cup slivered almonds, toasted
2 cups milk
1 cup (1/2 pint) heavy cream
1/3 cup nonfat dry milk
1/2 teaspoon unflavored gelatin

What to Do

Coat a large rimmed baking sheet with cooking spray.
In a small saucepan, combine 1/3 cup sugar and 1 teaspoon corn syrup over low heat until melted and caramelized. Stir in almonds and pour onto baking sheet. Allow to cool then crush into small pieces.
In a medium bowl, combine remaining ingredients, including remaining 2/3 cup sugar and 1/4 cup corn syrup; mix well. Add crushed almond mixture; mix well.
Cover or store in an airtight container and freeze at least 8 hours, or until firm.

Notes

For a creamier ice cream, once the mixture is frozen, cut it into chunks and process in a food processor until creamy. Serve, or store in an airtight container and refreeze until ready to serve.