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Almond Gelato
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- 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.
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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.
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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.
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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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