Recipe

Gelato al Torrone

Nougat Delight Gelato

4.4 out of 5

Indulge in the creamy and delightful Gelato al Torrone, a traditional Italian frozen dessert. This recipe combines the richness of gelato with the irresistible flavors of torrone, a nougat candy made with honey and almonds.

Dessert› Frozen Dessert› Gelato al torrone

European cuisine› Mediterranean cuisine› Italian cuisine

Preparation time

20 minutes

Cooking time

10 minutes

Total time

6 hours 30 minutes

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Vegetarian, Gluten-free, Nut-free (if torrone is omitted), Soy-free, Egg-free (if egg yolks are substituted)

Allergens

Milk, Eggs, Nuts (if torrone is included)

Not suitable for

Vegan, Dairy-free, Paleo, Keto, Low-carb

Ingredients

2 cups (470ml) whole milk 2 cups (470ml) whole milk
1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
3/4 cup (150g) granulated sugar 3/4 cup (150g) granulated sugar
4 egg yolks 4 egg yolks
1 teaspoon vanilla extract 1 teaspoon vanilla extract
1/2 cup (100g) torrone, chopped into small pieces 1/2 cup (100g) torrone, chopped into small pieces

Nutrition

Calories (kcal / KJ): 320 kcal / 1340 KJ
Fat: 18g (11g saturated)
Carbohydrates: 36g (32g sugars)
Protein: 6g
Fiber: 0g
Salt: 0.1g

Preparation

1.
In a saucepan, heat the milk and cream over medium heat until it reaches a gentle simmer. Remove from heat.
2.
In a separate bowl, whisk together the sugar and egg yolks until well combined.
3.
Slowly pour the hot milk mixture into the egg mixture, whisking constantly to prevent curdling.
4.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon. This should take about 5-7 minutes.
5.
Remove from heat and stir in the vanilla extract.
6.
Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
7.
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
8.
During the last few minutes of churning, add the chopped torrone pieces and continue churning until well incorporated.
9.
Transfer the gelato to a lidded container and freeze for at least 2 hours to firm up before serving.

Treat your ingredients with care...

Torrone — To make the torrone easier to chop, freeze it for about 30 minutes before cutting it into small pieces.
Egg yolks — Make sure to whisk the sugar and egg yolks well to ensure a smooth custard base.

Tips & Tricks

For an extra crunch, you can add some toasted almonds along with the torrone pieces.
If you don't have an ice cream maker, you can pour the mixture into a shallow container and freeze it, stirring every 30 minutes until it reaches the desired consistency.
To enhance the torrone flavor, you can add a teaspoon of almond extract to the gelato base.

Serving advice

Serve the Gelato al Torrone in small bowls or cones. Garnish with a sprinkle of crushed torrone or toasted almonds for an added touch of elegance.

Presentation advice

For an appealing presentation, scoop the Gelato al Torrone into individual serving dishes and drizzle with a warm chocolate sauce. Top with a small piece of torrone and a mint leaf for a pop of color.