Chocolate Almond Gelato
This is a little bite of heaven!
Ingredients
- 1½ cups almonds, toasted
- 2 cups half and half
- 1 cup heavy cream
- ¾ cup sugar
- 4 oz milk chocolate finely chopped
- 5 large eggs yolks
- ⅛ tsp vanilla extract
Instructions
- Finely chop the toasted almonds in a food processor or blender.
- Warm the half and half, sugar and salt in a saucepan. Once warm, remove from the heat and add the chopped almonds. Cover and let steep at room temperature for 1 hour.
- Put the milk chocolate pieces in a large bowl. Heat the heavy cream in a medium saucepan until it just begins to boil. Pour it over the milk chocolate pieces and stir until the chocolate is completely melted and smooth. Set a mesh strainer over the top.
- Pour the almond-infused milk through a strainer lined with a cheese cloth into a medium saucepan, squeezing the nuts firmly with your hands to extract as much of the flavorful liquid as possible. Keep the nuts for another use.
- Rewarm the almond-infused mixture. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm almond mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
- Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coasts the spatula. Pour the custard through the strainer and stir it into the milk chocolate mixture. Add the vanilla and stir until cool over an ice bath.
- Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.
Tried this recipe?Let us know how it was!