Being on the slow carb diet nuts are a great little treat and snack for me. I’ve was never a huge fan of almonds until recently, now I want them with everything. With the warmer weather coming up, gelato is on my mind even more than usual.
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I was a little skeptical of this recipe at first because I love the flavor of almond extract so much, but I didn’t know how just steeping the almonds would compare to what my tastebuds really wanted.
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That rich sweet almond flavor is very present, and I have already been asked by multiple friends and family when am I going to make this again? This gelato is amazing on it’s own, but I think topping it with some chopped toasted or candied almonds, as well as a drizzle of caramel and or sea salt would make for a very nice addition. I served this gelato with the Chocolate Croissant Bread Pudding Cups. You can’t go wrong with chocolate and almond.
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- 1½ cups chopped almonds (toasted)
- 2 cups whole milk
- 1 cup heavy cream
- 1 vanilla bean (split in half length wise)
- 5 egg yolks
- ⅓ cup sugar
- ⅓ cup brown sugar
- Mix together milk, cream, vanilla bean and chopped almonds in a heavy bottomed sauce pan
- Bring mixture just to a simmer and take it off the heat and let steep for at least 10-15 minutes
- Strain liquid into a measuring cup, and scrape out seeds of the vanilla bean and add them to the almond liquid
- Whisk together the egg yolks, and both sugars until it lightens in color and is fluffy
- Slowly whisk in the almond liquid and put it back in the heavy bottomed sauce pan and return to a medium low heat stirring constantly until it slightly thickens or reaches 170°F
- Immediately take it off the heat and strain it into a bowl, cover and refrigerate until completely cold, 5-6 hours or over night.
- Once it's completely cold transfer it to your gelato machine and freeze according to the manufacturer’s instructions
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