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Almond Gelato

(1 Votes)
SERVES
6
PREP
5 Min
CHILL TIME
8 Hr
READY IN
8 Hr 5 Min

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:
  1. Coat a large rimmed baking sheet with cooking spray.
     
  2. 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.
     
  3. 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.
     
  4. 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.

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