Almond Gelato
• • • Makes about 1 quart • • •
This is a really simple recipe, especially if you already have a log of almond paste stored in the freezer. Honey adds body and a silky quality to the gelato. Serve it as is, or top with a little Mosto Cotto (page 244) or Spiced Fig Wine Syrup (page 282), or a spoonful of Sour Cherries in Boozy Syrup (page 267).
1½ cups (360 g) heavy cream
1½ cups (360 g) whole milk
7 ounces (200 g) Sweet Almond Paste (page 279), or store-bought, cut into small dice
4 large egg yolks
½ cup (100 g) sugar
⅛ teaspoon fine sea salt
¼ cup (85 g) honey
½ teaspoon pure almond extract
Equipment
Instant-read thermometer
Ice cream maker
1 • Combine the cream, milk, and almond paste in a heavy-bottomed saucepan and bring just to a boil over medium-high heat, stirring to dissolve the paste. Remove from the heat.
2 • Beat the yolks with the sugar and salt until thick and pale yellow. Dribble a small amount of the hot cream mixture into the eggs, whisking all the while to keep the eggs from curdling. Continue to gradually add more of the cream mixture until you have added about one-third of it. Gently whisk this mixture back into the pot with the remaining hot cream mixture. Place over medium-low heat and cook, stirring constantly, until a thin custard forms that lightly coats the back of a wooden spoon, or until the mixture reaches 180°F. Do not let it boil. Remove from the heat and gently but thoroughly stir in the honey and almond extract.
3 • Strain the hot custard through a fine-mesh sieve into a heatproof bowl. Place a sheet of plastic wrap directly on the surface of the custard to prevent a skin from forming. Refrigerate until thoroughly chilled, at least 4 hours and up to overnight.
4 • Freeze the custard in an ice cream machine according to the manufacturer’s instructions. Spoon the gelato into a container with a tight-fitting lid and freeze until firm, about 4 hours or up to overnight.
5 • To serve, remove the container from the freezer and let sit for 10 to 15 minutes to soften slightly.