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Almond Ice Cream - Gelato alla Crema di Mandorla

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Almond Ice Cream, or almond gelato: Simple to make and quite tasty. This recipe is fairly rich, and also makes quite a bit; you are of course free to reduce it.

Prep Time: 1 hour

Total Time: 1 hour

Ingredients:

  • 3/4 pound (300 g) whole peeled almonds
  • 14 egg yolks
  • 3 1/2 cups (350 g) powdered sugar
  • 2 quarts (2 liters) whole milk or cream
  • An ice cream machine

Preparation:

Briefly soak the almonds in hot water, then dry them with a cloth, lightly toast them and grind them in a mortar (you can use a food processor, in short bursts -- don’t liquefy them). Next, mix a little milk or cream into them to make a paste.

In pot, beat the yolks with the sugar until the mixture is a creamy yellow, then slowly stir in the whole milk or cream, and, finally, the almond mixture. Set the pot on the stove and heat it over a gentle flame, stirring, until it begins to thicken (don’t let it boil). Remove it from the fire, let it cool, and make the ice cream following the instructions given by the manufacturer of your ice cream machine.

Yield: 20 or more servings almond gelato.

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